Mandarin Hot And Sour Lamb Soup

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 8 cups soup stock, 6-8 cups
• 1/2 square bean curd (optional)
• 3 dried black mushrooms, soaked and shredded
• 4 wood ear mushrooms, soaked and shredded. (optional)
• 1 slice ham, cooked, shredded (optional)
• 1 teaspoon chili oil (optional)
• 3/4 teaspoon salt
• 1/2 teaspoon sugar
• 2 eggs, lightly beaten
• 1/4 lb lamb, lean
• 1/4 cup bamboo shoot, shredded
• 2 tablespoons button mushrooms, sliced (canned)
• 2 stalks green onions, chopped
• 4 tablespoons vinegar
• 1/4 pepper
• 1/2 teaspoon sesame oil
• 1 tablespoon soy sauce
• 3 tablespoons cornstarch, disolved in 3 teaspoons of water

Recipe

• 1 bring soup stock to a boil, add.
• 2 shredded lamb, black mushrooms and wood ears.
• 3 cook 2-3 minutes.
• 4 add remainder of ingredients and seasonings (except cornstarch, eggs, and green onion) reduce heat and simmer for 2 minutes.
• 5 thicken with cornstarch and turn off heat.
• 6 slowly pour in beaten eggs in a thin stream while stirring.
• 7 serve immediately.
• 8 garnish with green onion.
• 9 if soup is to be prepared ahead of time, do not add cornstarch and eggs until serving time.
• 10 otherwise the egg will be overcooked and spoil the appearance.
• 11 soup should be quite hot and sour.
• 12 adjust the hotness with varying amount of pepper and the sourness with different amounts of vinegar.