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HOT AND SOUR SOUP

List of Ingredients

3 oz lean boneless pork
1oz dried mushrooms
10oz fresh bean curd
1oz bean thread noodles
2eggs
1Tsp sesame oil
1quart chicken stock
2Tsp sugar
3Tbsp Chinese red vinegar (or cider vinegar)
1/2Tsp white pepper
1Tbsp cornstarch, blended with 1Tbsp water
2Tbsp finely chopped scallions
2Tbsp finely chopped cilantro
1Tsp sesame oil
1Tsp chili oil



Recipe

1.Cut the pork into thin shreds and blanch in boiling water for 2min. Drain the meat set it aside.
2.Soak the mushrooms in warm water for 20min, drain then squeeze out any excess liquid. Discard stems and finely shred the caps.
3.Soak the noodles for 5min in warm water, drain then cut into 5-inch length and set aside.
4.Drain the bean curd and shred it into strips
5.Beat the eggs and sesame oil in a small bowl.
6.Bring the chicken stock to a simmer in a large pot.
7.Add the prepared pork, mushrooms, noodles and bean curd together with the sugar, vinegar, white pepper and dark soy sauce.
8.Simmer for 3min, then thicken it with the cornstarch mixture.
9.Simmer for 2min over very low heat.
10.Pour the beaten egg mixture into the soup in a steady steam, and pull the egg into strands with a fork or chopsticks.
11.Stir in the scallions, fresh cilantro, sesame oil and chili oil.