Bamboo shoot, pork, and mushroom soup

I worked out this recipe in an attempt to duplicate the Mandarin Soup served at the Peking Royal Kitchen in Pittsburgh. My friends all agree that it is a good replica; some prefer my version to the "real thing."


(Serves 4-6)


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


The quality of the chicken stock makes a huge difference in a recipe like this. Use fresh stock if you can, or buy the best grade of canned chicken stock you can find.


Difficulty: easy.
Time: 20 minutes waiting and 20 minutes preparing.
Precision: Measure spices and seasonings.


Elaine Rich 
Microelectronics Computer Corporation, Austin, Texas 
Recipe last modified: 2 Jun 79

Original header

From: rich@mcc (Elaine Rich)
Subject: RECIPE: Mandarin Soup
Date: 27 Dec 85 09:59:01 GMT
Organization: Microelectronics Computer Corporation, Austin, Texas
Approved: reid@glacier.ARPA

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