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Print this Recipe    Hot and Sour soup

1/2 cup rehydrated TVP
1/2 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon soy sauce
6 medium dried black mushroooms
4 oz. block firm tofu
4 cups vegetable broth
3 T white vinegar
1 T soy sauce
1 t salt
1/2 cup shredded bamboo shoots or water chestnuts
2 T cornstarch
2 T cold water
1/4 t white pepper
2 eggs, slightly beaten
2 T chopped green onion, with tops
2 t red pepper sauce (thai red chili paste)
1/2 t sesame oil

Mix TVP, 1/2 t cornstarch, 1/2 t salt and 1/2 t soy sauce in medium
bowl. cover and refirgerate 15 minutes.

Soak mushrooms in hot water 20 min. or until soft; drain. Rinse in
warm water; drain. Squeeze out excess water. remove and discard
stems; cut caps into thin slices. cut tofu into 1.5 X 1/4 inch
pieces.

Heat broth, vinegar, 1 T soy sauce and 1 t salt to boiling in
3-quart saucepan. stir in bamboo shoots, mushrooms, pork and tofu.
Heat to boiling; reduce heat. Cover and simmer 5 minutes.

Mix 2 T cornstarch, the water and white pepper; stir into soup.
heat to rolling boil over heigh heat, stirring constantly. (If
broth is not boiling, egg will not form threads) Pour egg slowly
into soup, stirring constantly w/ fork until egg forms threads.
Stir in green onions, pepper sauce and sesame oil.

Note: I also add about 1/4 cup very thinly sliced small white onion,
halved. I add it late so it stays firm.

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