Hot & Sour Soup

DIRECTIONS

• 1. Place unwrapped tofu in pie plate. Top with dinner plate, and place 3 or 4 one-pound cans on top of plate, to weight tofu and press out water.
• 2. In a small bowl, combine pork slivers, 1 TB soy sauce, 1 tsp sesame oil, and 1 tsp corn starch. Set aside.
• 3. Pour chicken broth into large saucepan, bring to simmer.
• 4. Slice fresh mushrooms and canned bamboo shoots, set aside.
• 5. Remove tofu from dish and discard water. Cut into bite-size strips.
• 6. Measure white pepper, chili oil, and vinegars into small bowl, set aside.
• 7. Combine 3 TB cornstarch and 3 TB water, set aside.
• 8. Combine 1 teaspoon water and 1/2 teaspoon cornstarch, add egg and beat.
• Make the soup:
• Stir mushrooms and bamboo shoots into simmering broth, cook 10 minutes.
• Add tofu and marinated pork to broth, stir to separate slivers; cook 5 minutes.
• Stir cornstarch and water mixture into broth to thicken.
• Add white pepper, chili oil, and vinegars.
• Pull pan from heat; spoon egg mixture on top of soup in drizzles, and let stand until cooked. Return to heat, bring up to simmer, and stir.
• Serve, garnished with sliced scallions and crispy noodles, if desired.