Mandarin Soup

• 4 each mushrooms, enoki (straw) dried
• 1/4 pound pork lean
• 1/2 cup bamboo shoots
• 1 x bean curd fresh, (2 pieces)
• 4 cups chicken broth
• 1 teaspoon salt
• 1 tablespoon soy sauce, dark
• 2 tablespoons cornstarch mixed with
• 1/4 cup water
• 1 each eggs
• 1 each scallions, spring or green onions chopped
• 1 tablespoon sesame oil

1. Soak mushrooms in warm water for 20 minutes.
2. Drain, reserving liquid.
3. Cut pork, bamboo shoots, mushrooms, bean curd into thin strips.
4. Combine stock and reserved mushroom liquid in a saucepan.
5. Bring to a boil.
6. Add salt, soy sauce, pork, bamboo shoots, mushrooms.
7. Cover and simmer 5 minutes.
8. Add bean curd and again bring to a boil.
9. Add small amount of hot liquid to cornstarch paste, stirring.
10. Add mixture to pan and cook for 1 or 2 more minutes.
11. Beat egg lightly and slowly add it to hot soup.
12. Stir once, gently.
13. Remove soup from heat.
14. Sprinkle with chopped scallion and sesame oil.
15. Serve immediately.

mushrooms, pork lean, bamboo shoots, bean curd, chicken broth, salt, soy sauce, cornstarch mixed, water, eggs, scallions, sesame oil

Taken from recipeland.com/recipe/v/mandarin-soup-45200 (may not work)