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Title: Mu-Si Soup
Yield: 1 Serving

Ingredients

    1/4 lb lean pork; sliced very thin
           Marinade:
    1/2    egg white (or 1 teaspoon
           -cornstarch
    1/2 tb white wine
    1/4 c  tree ears
      6 c  chicken broth
      1 pn salt
      2 tb soy sauce
      2 c  spinach; washed and stemmed
      2    eggs; beaten
      1 tb liquid cornstarch (see p. 6)
      1 tb finely minced scallions
      1 ts sesame oil

Instructions

Marinate the pork slices in the egg white and wine in a bowl for 5 to 10
minutes. Wash the tree ears and soak in a bowl of warm water until soft.
Slice off and discard the stems. Bring chicken broth to a boil in a wok.
Add pork slices, tree ears, salt, soy sauce, and spinach. Stir to mix
well. Cook for 2 to 3 minutes. Reduce heat to medium high; slowly add
the eggs to the simmering soup, stirring gently. Scatter the liquid
cornstarch over the surface. Bring soup quickly to a second boil and
then remove to a serving bowl. Garnish with scallions and sesame oil.
Serve hot.

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Per serving (excluding unknown items): 449 Calories; 29g Fat (62%
calories from fat); 22g Protein; 18g Carbohydrate; 381mg Cholesterol;
11752mg Sodium

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Contributor: Henry Chung's Hunan Style Chinese Cookbook

Preparation Time: 0:00

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