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Chinese Hot & Sour Soup
6 cups chicken stock
1/4 pound lean pork, julienned
2 tablespoons garlic & red chile paste
2 tablespoons soy sauce
3/4 teaspoon ground white pepper
4 eggs, beaten
5 tablespoons cornstarch
1/2 cup bamboo shoots, julienned
1/2 cup water chestnuts, sliced
1 cup shittake mushrooms, sliced, stems removed
1 cup straw mushrooms
1 cake soft tofu, 1/4 inch dice
1/4 cup white vinegar
1 teaspoon sesame oil
scallions for garnish, finely chopped
1/4 cup dried black fungus, soaked for one hour
Bring stock to a simmer, add soy, pork, mushrooms & chile paste,
simmer for 10 minutes. Add pepper, vinegar, bamboo, water chestnuts,
fungus and tofu, simmer 5 min. Mix cornstarch with 5 tbsp water
and add. bring back to a simmer and pour the eggs in a very thin
stream over the surface. Let stand for 10 seconds before gently
stirring in the sesame oil. Serve with a garnish of chopped
scallions.
The pepper, vinegar and chile paste can be varied to taste.
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Hotsour Soup 24