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Hot & Sour Soup (Chinese)
6 cups chicken stock (seasoned with some ginger)
2 Tbsp. light soy sauce
1/4 lb. lean pork, in 1/4 inch cubes
6 dried Chinese mushrooms (soaked 3 hours, drained, julienned)
3/4 tsp. ground white pepper
1/4 cup white vinegar
5 Tbsp. cornstarch mixed with 5 Tbsp. water
1/2 cup bamboo shoots, julienned
1/4 dried cloud ears, soaked 1 hr., drained, and shredded
1 cake bean curd, cut into 1/4 inch cubes
4 eggs, beaten
cooked ham, cut in slivers
green onion, chopped
sesame oil to taste
grated carrot
ground black pepper
Bring stock to simmer, add soy sauce, pork, and mushrooms. Simmer
10 minutes. Add pepper, vinegar, and thicken with cornstarch
mixture. Adjust seasonings to taste. Add bamboo, cloud ears, and
bean curd. Bring to simmer and pour in eggs in a very thin stream
over the surface of the soup. Wait 10 seconds and stir gently.
Add garnishes and serve.
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Hotsour Soup 01