Mandarin Soup Recipes

Steps:

• Snap the stems off the mushrooms. Reserve the caps.
• Put the stems in a pot with the garlic, chicken, water, and leek, and simmer for 45 minutes.
• Strain the stock, discard the vegetables, and set the chicken aside.
• Put the stock back in the pot. It will have been reduced by about one-third, do not add water.
• Take the chicken off the bones and cube it, add it to the pot.
• Add the ginger, soy sauce, scallions, snow peas, bean sprouts, pepper, and sherry to the soup.
• Slice the mushroom caps and put them inches.
• Puree the mandarin oranges and add them to the pot.
• Bring the soup to a gentle simmer. Cook for 10 minutes, check the seasonings add more pepper add soy sauce if needed.

Steps:

• Bring soup stock to a boil, add.
• shredded pork, black mushrooms and wood ears.
• Cook 2-3 minutes.
• Add remainder of ingredients and seasonings (except cornstarch, eggs, and green onion) reduce heat and simmer for 2 minutes.
• Thicken with cornstarch and turn off heat.
• Slowly pour in beaten eggs in a thin stream while stirring.
• Serve immediately.
• Garnish with green onion.
• If soup is to be prepared ahead of time, do not add cornstarch and eggs until serving time.
• Otherwise the egg will be overcooked and spoil the appearance.
• Soup should be quite hot and sour.
• Adjust the hotness with varying amount of white pepper and the sourness with different amounts of vinegar.

Steps:

• Trim the pork of all fat; cut into match stick like pieces.
• Heat oil; saute pork for 5 minutes.
• Add carrots; add celery; add mushrooms; cook for 2 minutes.
• Stir in chicken stock and spinach.
• Bring to a boil; stir briskly; add beaten egg slowly.
• Mix cornstarch into water; add to soup; stir until thick.