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HOT AND SOUR SOUP




Source of Recipe


Roberta


List of Ingredients




4 DRIED CHINESE MUSHROOMS

1 PACKAGE CHINESE BEAN CURD (TOFU)

½ CUP CANNED BAMBOO SHOOTS

¼ LB. BONELESS PORK

1 QUART CHICKEN STOCK

1 TEASPOON SALT

1 TABLESPOON SOY SAUCE

¼ TEASPOON GROUND WHITE PEPPER

2 TABLESPOONS WHITE VINEGAR

2 TABLESPOONS CORNSTARCH MIXED WITH
3 TABLESPOONS COLD WATER

1 EGG, LIGHTLY BEATEN

2 TEASPOON HOT SESAME SEED OIL

1 SCALLION, INCLUDING TOP, FINELY CHOPPED



Recipe



IN SMALL BOWL, COVER THE MUSHROOMS WITH WARM WATER AND SOAK FOR 30 MINUTES. DISCARD WATER. CUT AWAY AND DISCARD THE TOUGH STEM. SHRED THE CAPS INTO PAPER-THIN SLICES.


DRAIN THE BAMBOO SHOOTS AND BEAN CURD. RINSE IN COLD WATER. SHRED THEM AS FINE AS THE MUSHROOMS.


WITH A CLEAVER OR SHARP KNIFE, TRIM THE PORK OF FAT. SHRED IT BY SLICING THE MEAT AS THIN AS POSSIBLE AND THEN CUTTING THE SLICES INTO NARROW STRIPS.


COMBINE THE STOCK, SALT, SOY SAUCE, MUSHROOMS, BAMBOO SHOOTS AND PORK IN A HEAVY STOCKPOT. BRING TO A BOIL OVER HIGH HEAT, THEN IMMEDIATELY REDUCE THE HEAT TO LOW, COVER THE PAN AND SIMMER FOR 3 MINUTES.


DROP IN THE BEAN CURD, PEPPER AND VINEGAR. BRING TO A BOIL AGAIN.


GIVE THE CORNSTARCH MIXTURE A STIR TO RECOMBINE IT AND POUR IT INTO THE SOUP. STIR FOR A FEW SECONDS UNTIL THE SOUP THICKENS.


NOTE: THE REMAINDER MAY BE DONE IF YOU ARE PLANNING TO SERVE NOW. ALTERNATELY, THE SOUP MAY BE REFRIGERATED AND REHEATED. THE FOLLOWING IS TO BE DONE IMMEDIATELY PRIOR TO SERVING.


STIR IN EGG. ADD SESAME SEED OIL. REMOVE SOUP FROM HEAT AND POUR INTO BOWLS. TOP WITH SCALLIONS AND SERVE IMMEDIATELY WITH ADDITIONAL HOT OIL.



MAKES 4 TO 6 SERVINGS