Recipe courtesy of David Rosengarten
Save Recipe Print
Yield:
4 servings.
Level:
Easy

Ingredients

Directions

Soak 2 tablespoons of tree ears in 1 cup of boiling water for 20 minutes. Soak 5 Chinese mushrooms in 1 cup boiling water for 20 minutes. Soak 1/4 cup tiger lily shreds in 1 cup of boiling water for 20 minutes. Drain and set aside.

Saute 2 cloves minced garlic in 2 tablespoons of peanut oil for 2 minutes over medium heat in a soup pot. Add 1/2 cup shredded pork and saute for 2 minutes. Add 4 cups pork stock, the tree ears, mushrooms, and tiger lily shreds, 3 scallions (in 1" lengths), 1/4 cup bamboo shoots, 1 tablespoon thinly-sliced, pickled mustard greens.

Add 6 tablespoons Chinese black vinegar, 2 teaspoons sugar, 1/2 teaspoon MSG, 3 teaspoons light soy. Mix together 8 tablespoons cornstarch with 3 tablespoons water and add to boiling soup. Simmer for 1/2 hour. Before serving, add 1/2 cup diced bean curd, add 1 egg (lightly beaten). Remove from heat, add 1 tablespoon sesame oil. Serve in 4 bowls, top each with 1/2 scallion, minced.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Classic Hot Wings

Recipe courtesy of Ree Drummond

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Pumpkin Soup

Recipe courtesy of Kerry Simon

7-Can Soup

Recipe courtesy of Ree Drummond

Sweet and Sour Braised Brisket

Recipe courtesy of Dave Lieberman

Black Bean Soup

Recipe courtesy of Dave Lieberman

Cream of Fresh Tomato Soup

Recipe courtesy of Ina Garten

Roasted Red-Pepper Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.