Jamaica's Ajeen Beckford Hot & Sour Soup

Jamaican Chef taking on the world with his international dishes

• Ready In: 25 mins
• Serves: 10
• Yields: 3 qt

Ingredients

• 8  fresh shiitake mushrooms
• 5  ounces bamboo shoots, julienne
• 6  green onions, bias cut
• 2 1⁄2 ounces  peanut oil
• 6  ounces malt vinegar
• 1  tablespoon white pepper
• 3  tablespoons soy sauce
• 2  teaspoons  pepper  picante sauce
• 2  teaspoons  sesame oil
• 3  quarts  chicken stock
• 6  ounces cooked pork, diced or 6  ounces  diced raw shrimp
• 1⁄2 teaspoon salt
• 2  ounces cornstarch
• 6  ounces  bean curd or 6  ounces tofu, cubed
• 3  beaten eggs

Directions

1. Mushroom, bamboo and green onion in peanut oil for 1 minute. Remove from heat.
2. Add vinegar, pepper, soy sauce, sambol and sesame oil. Reserve until ready to finish soup.
3. Add hot chicken stock, to reserved base mixture and bring to a boil. Add pork, shrimp and salt. Simmer just for a minute.
4. Dissolve cornstarch in a little water and stir into soup. Simmer a further 2 minutes to thicken.
5. Add bean curd and swirl soup while pouring in beaten egg. Stop stirring and allow egg to set into streaks. Do not stir again or reboil.