Hot and Sour Soup

RSS

Makes 4 to 6 servings.

4 cups chicken stock 6 ounces lean pork or chicken breast, cut in julienne strips

½ cup tofu, cut in julienne strips

½ cup bamboo shoots, cut in julienne strips

6 cloud ear mushrooms, soaked in ½ cup hot water 15 minutes, stems discarded, caps halved

6 Chinese dried mushrooms soaked in ½ cup hot water 15 minutes, stems discarded, caps thinly sliced

1 tablespoon soy sauce

¼ teaspoon sugar

¾ teaspoon salt

2 tablespoons cornstarch mixed with 3 tablespoons water

1 egg, beaten lightly until slightly foamy

3 tablespoons Chinese red vinegar

½ teaspoon ground white pepper

2 green onions including tops, thinly sliced

1. Bring chicken stock to boil in uncovered wok at 250°.

2. Add pork, tofu, bamboo shoots, cloud ear and Chinese mushrooms; cook 3 to 5 minutes.

3. Mix soy sauce, sugar, salt and cornstarch. Add to soup; stir; cook until soup just comes to a boil.

4. Slowly swirl in egg.

5. Turn wok OFF; put vinegar and pepper in bowl; add soup and green onions. Stir; serve immediately.