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Hot and Sour Soup

1 qt chicken broth
2 oz shredded pork tenderloin
2 oz shredded bean curd
2 Tblsp shredded bamboo shoots
2 Tblsp shredded cloud ears
2 Tblsp dry lily buds
1 Tblsp fresh ground black pepper
1 tsp salt
1 tsp sugar
1 tsp dark soy sauce
3 Tblsp cider or rice wine vinegar
2-3 tsp cornstarch dissolved in 2 Tblsp water
1 egg, beaten
few drops sesame oil
2 Tblsp minced scallions or green onions

In a heavy kettle, bring the broth to a boil. Meanwhile soften the
shredded cloud ears and dry lily buds in water to cover. Drain well
Add the pork, bean curd, bamboo shoots, cloud ears and lily buds
to the boiling stock. Bring again to a boil and stir in the pepper,
salt, soy sauce, and vinegar. Slowly stir in the dissolved cornstarch
until desired thickness. Slowly pour the egg into the soup, whisking
constantly to form thin strands of egg. Remove from heat and add
oil. Ladle into bowls and garnish with minced scallions. Serves 4.


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