Hot & Sour Soup

Submitted by Alan Leonetti

"This is a wonderful Chinese recipe for a really GREAT soup."

 

• Ready In: 2hrs 35mins
• Ingredients: 14
• Serves: 2

ingredients

• 2 (822.13 g) can chicken broth
• 236.59 ml diced tofu (bean curd)
• 236.59 ml sliced green onion (scallions, 2 bunches)
• 29.58 ml cornstarch
• dried wood ear mushrooms (1 1/2 oz.)
• 177.44 ml dried lily buds
• 113.39 g lean pork, cut into matchstick strips
• 59.14 ml bamboo shoot, cut into matchstick strips
• 354.88 ml water
• 2 eggs, beaten
• 59.16 ml rice or 59.16 ml white vinegar
• 19.71 ml pure sesame oil
• 0.30 ml cayenne pepper (or less)
• 29.58 ml soy sauce

directions

1. In a large bowl soak the dried woodear mushrooms in hot water at least 1 hour or until soft.
2. In a 2-quart saucepan over medium-high heat, heat broth, pork, bamboo shoots, softened woodear mushrooms, dried lily buds, tofu and green onions.
3. In a small cup blend the cornstarch smoothly with water.
4. Gradually stir the cornstarch mixture into the broth mixture. Heat to boiling, stirring constantly until mixture thickens slightly.
5. Remove from heat.
6. Slowly pour the beaten eggs into the soup, while stirring gently in one direction.
7. Stir in the remaining ingredients before serving.