Hot & Sour Soup
7 1/2 cups chicken broth
1/2 lb. pork, shredded
1/2 tsp. cornstarch
1 tsp. sesame oil
1/2 tsp. sherry
3 cups hot water
20 small dried tree ears, soaked for 10 minutes in hot water
20-30 dried tiger lily buds, soaked for 10 minutes in hot water
8-12 dried Chinese (black) mushrooms, soaked for 10 minutes in hot water
6-12 oz fresh mushrooms, sliced
1-2 cans water chestnuts, sliced
1 carrot, shredded
1 can bamboo shoots, shredded (optional)
1/2 to 3/4 lb. tofu, shredded
6 tbsp cornstarch mixed with 6 tbsp cold water
1/4 cup Worcestershire Sauce
1/4 cup Vinegar
1 egg, beaten
1/2, 1 tsp. black pepper
1/2, 1 tsp. white pepper
2 tbsp. brown sugar (optional)
1 tbsp sesame oil
Mix cornstarch, sesame oil and sherry and add shredded pork. Let
stand at least 20 minutes.
When the dried ingredients are done soaking, remove the stems from
the Chinese mushrooms and slice them. Remove the stems from the
tiger lily buds and remove any hard spots from the tree ears. If
the tree ears are too large to fit on a soup spoon cut them.
Bring the chicken broth to a full boil and reduce heat to medium.
Add all of the vegetables (tree ears, tiger lily buds, Chinese
mushrooms, fresh mushrooms, water chestnuts, carrot, and bamboo)
and simmer for 3-4 minutes.
Add pork (with marinade) and tofu and wait until soup is boiling.
Add Worcestershire sauce and vinegar.
Stir cornstarch/water paste and slowly stir into soup. Wait until
soup thickens slightly.
Stir beaten egg into soup.
Add black pepper, white pepper, brown sugar, sesame oil, and Tabasco.