Hot and Sour Soup
Ingredients
- 6 med. dried black mushrooms
- ¼ lb. pork bones loin
- ½ tsp. cornstarch
- ½ tsp. salt
- ½ tsp. soy sauce
- 4-6 oz. bean curd
- 4 C. chicken broth
- 3 Tbs. white vinegar
- 1 Tbs. soy sauce
- 1 tsp. salt
- ½ C. shredded canned bamboo shoots
- 2 Tbs. cornstarch
- 2 Tbs. cold water
- ¼ tsp. white pepper
- 2 eggs, slightly beaten
- 2 Tbs. green onions, chopped
- 2 tsp. red pepper sauce
- ½ tsp. sesame oil
Directions
Remove and discard stems; cut caps into thin slices. Trim fat from pork; shred. Toss pork, ½ t. cornstarch, ½ tsp. salt, and ½ tsp. soy sauce in glass or plastic bowl. Cover and refrigerate 15 minutes. Cut bean curd into pieces, 1 ½ X ¼ inch. Heat chicken broth, vinegar, 1 Tbs. soy sauce and 1 tsp. salt to boiling in 3 qt. saucepan. Stir in bamboo shoots, mushrooms, pork and bean curd. Heat to boiling; reduce heat. Cover and simmer 5 minutes. Mix 2 Tbs. cornstarch, the water and white pepper; stir into soup. Heat to boiling, stirring constantly. Pour egg slowly into soup, stirring constantly until egg forms shreds. Stir in green onions, pepper sauce and sesame oil.
