Vegetarian: Hot Sour Soup 01 by Recipe Cottage

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	Hot Sour Soup 01

		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.