Asian: Hotsour Soup 11 by Recipe Cottage

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	Hotsour Soup 11

		HOT AND SOUR SOUP 1/4 cup pork, shredded 3 tablespoons corm starch 1 teaspoon sherry 2 large dried black mushrooms 1/4 cup dried wood ears 1/4 cup dried tiger lily stems 1/2 cup cold water 1/2 cup bamboo shoots, shredded 1-2 tablespoons oil 1 tablespoon soy sauce 6 cups chicken broth 2 tablespoons cider vinegar 2 tablespoons dark soy sauce 1/2 cup bean curd., 1 inch cubes 1 egg lightly beaten 8 drops of Tabasco sauce ( or as much as you wish for spicy soup) 1 Tablespoons sesame oil 2 teaspoons chopped scallions Mix the pork with sherry and 1 teaspoon of the corn starch.Soak wood ears, mushrooms, tiger lillies with boiling water. cover and soak for 15 minutes. cut any of these up in a way that is desirable to you. Mix the remaining cornstarch with 1/2 cup of cold water and set aside. Use a large pot which will eventually cook the coup and add oil. Heat oil and add pork. Cook several minutes until pink is gone. Add the mushrooms, wood ears, tiger lillies, bamboo shoots, light soy sauce and cook for about 1 minute. Add the chicken broth and dark soy sauce. cook until soup becomes well heated. Add cider vinegar. Add Bean curd. As soon as the soup begins to boil, stir in the well-stirred cornstarch mixture until the soup thickens. Add the Tabasco sauce. Add tofu. Mix in the beaten egg, stirring constantly. Taste the soup and adjust the vinegar, tabasco, soy sauce if needed. Add the seame oil and scallions.