Chinese Hot and Sour Soup

Categories: None

Serves: 1 Servings

Ingredients:

8 c Stock (type unspecified; I
-used chicken)
1/4 lb Shredded lean pork
2 lg Dried black Chinese
-mushrooms, soaked and
-shredded
2 sl Fresh ginger (up to 3)
2 Dried wood ears; soaked and
-shredded (optional) (up to
-3)
1/2 pk Firm tofu; drained and cut
-into 2"x1/4" strips
1/4 c Shredded bamboo shoots
1/4 c Sliced button mushrooms
1/4 c Shredded cooked ham
-(optional)
1/2 c Vinegar
1 ts White pepper
3/4 ts Salt
1 ts Toasted sesame oil
3/4 ts Sugar
1 tb Dark soy sauce
1 ts Chili oil
2 Eggs; lightly beaten
1 Scallion; shredded
4 tb Cornstarch; thoroughly mixed
-into 3 Tb water

Instructions:
Bring the stock to a boil. Add pork, ginger, black mushrooms, and wood ear.
Cook 2-3 minutes. Discard the ginger. Add remaining ingredients, except the
scallion, eggs, and cornstarch paste. Reduce heat and simmer a couple
minutes. Add cornstarch paste and cook until thick but clear. Remove from
heat and drizzle in eggs, stirring to make threads. Garnish with scallions
before serving.

Notes -I tend to mix and match among the best ideas from various recipes,
including these, when I make it. For example, the first recipe is the
better one, I think, but I like the extra vinegar, dark soy and white (vs
black) pepper from the second. Some recipes use red pepper flakes or
chopped red peppers. I don't like the taste in this soup -it's hot, but the
wrong sort of hot to my mind. However, you can add a tsp or so, if desired.
I do usually add more white or black pepper than is given, though.
Posted to EAT-L Digest by Kim Malo on Sep 4, 1997

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