HOT AND SOUR SOUP
6 c chicken stock
2 T soy sauce
6 dried Chinese mushrooms (soaked 3 hours, drained, and juilienned)
3/4 t ground white pepper
1/4 C white vinegar
5 T cornstarch mixed w/ 5 T water
1/2 C bamboo shoots, julienned
1/4 C dried cloud ears, soak one hour, drain and shred
1 cake bean curd, cut into 1/4 inch cubes
4 eggs, beaten
cooked ham, slivered
ground black pepper
Bring stock to a simmer, add soy sauce, ham, and mushrooms. Simmer
ten minutes. Add pepper, vinegar, and thicken with cornstarch.
Adjust seasoning. Add bamboo shoots, cloud ears, and bean curd.
Pour in eggs in very thin stream over surface. Wait ten seconds,
and stir gently.
Add garlic and chili paste for more heat.