• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Hot and Pungent Soup

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • Oil for deep-frying
  • 1/4 c Raw pork; shredded
  • 2 tb Plus
  • 1 ts Cornstarch
  • 1 tb White wine vinegar
  • 1 1/2 tb Sugar
  • 1/2 ts Msg
  • 1/2 ts Salt
  • 1/2 ts White wine
  • 1/2 ts Black pepper
  • 1/4 c Shredded bamboo shoots
  • 1/4 c Shredded Wood Ears
  • 1/4 c Sliced fresh mushrooms
  • 3/4 c Shredded tofu
  • 1 Egg; lightly beaten
  • 1 1/2 ts Sesame oil


Heat oil until almost smoking in a wok. Toss shredded pork w/ 1 tsp.
cornstarch & deep-fry for 10 sec. Remove from oil & drain on paper towels.
Heat 3 cups water to boiling in med. saucepan. Dissolve remaining 2 tbs.
cornstarch in small amount of water; keep at hand. Add the vinegar, sugar,
MSG, salt, white wine, black pepper, bamboo shoots, soaked wood ears,
mushrooms, & tofu to boiling water. As soon as the mixture returns to a
boil, remove from heat & add the cornstarch mixture. While stirring, pour
in beaten egg & sesame oil; the egg will break into shreds. Add the pork.
Taste for seasoning. If you wish the soup to taste more sweet or sour, add
more sugar or vinegar to taste.




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