Asian: Hotsour Soup 29 by Recipe Cottage

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	Hotsour Soup 29

		Hot and Sour Soup Serves: 6 1/4 cup cooked pork, shredded 1 tablespoon rice wine 3 tablespoons corn flour 2 large Chinese mushrooms 1/4 cup wood ears 1/2 cup cold water 2 tablespoons peanut oil 1/2 cup bamboo shoots, shredded 1 tablespoon soy sauce 6 cups chicken stock 2 tablespoons dark soy sauce 2 tablespoons cider vinegar 1/2 cup tofu, cut into 1 inch cubes 8 drops Tabasco sauce 1 egg, lightly beaten 1 tablespoon sesame oil 2 teaspoons spring onions Mix the shredded pork with the sake and one teaspoon (of the 3 tablespoons) of the cornstarch. Soak the black mushrooms and wood ears in boiling water for 15 minutes, then drain and cut up. Mix the remaining cornstarch with 1/2 cup of cold water and set aside. Select a large pot in which to cook the soup, and warm the peanut oil in it over moderate heat. Add the pork and cook for several minutes. Add the mushrooms, bamboo shoots, and light soy sauce, and cook for about 1 minute. Add the chicken broth and dark soy sauce. Cook until the soup is heated through. Add the cider vinegar. Add bean curd and stir. As soon as the soup begins to boil, stir in the well-stirred cornstarch mixture until the soup thickens. Add the Tabasco sauce. Stirring constantly, blend in the beaten egg. Taste the soup and adjust the vinegar, Tabasco, and soy sauce combination to suite your taste. To serve, pour the steaming hot soup in a serving bowl and add a dash of the sesame oil, then sprinkle with the freshly cut scallions.