Hot& Sour Soup

* Exported from MasterCook *

Hot & Sour Soup

Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:30
Categories : Chinese Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 dried Chinese mushrooms
1 tablespoon vegetable oil
2 half-inch ginger root slices -- minced
1/2 cup bamboo shoots -- sliced
2 cups chicken stock
1 cup pork -- sliced thinly
2 tablespoons soy sauce
1 cake tofu -- cubed
1/2 teaspoon white pepper
2 tablespoons rice wine vinegar
2 tablespoons cornstarch
1 egg -- beaten
1 tablespoon fresh coriander leaf -- chopped
1 tablespoon scallions -- chopped
1 teaspoon sesame oil

Soak mushrooms in hot water for 30 minutes. Drain, remove and discard=
stems, and shred caps. Heat oil in heavy duty saucepan, add shredded=
mushroom caps and ginger and stir over moderately high heat for one minute.=
Add bamboo shoots and stir for an additional minute. Add chicken stock,=
pork slices, and soy sauce. Bring to a boil and simmer ten minutes. Add=
tofu and cook three minutes more.
Dissolve cornstarch in 1/4 cup cold water. Add, with pepper and=
vinegar, to soup. Cook until mixture thickens and clears. Turn off heat and=
drizzle beaten egg over top. Stir. When egg sets, serve, garnishing with=
chopped scallions, coriander leaves, and sesame oil to taste.

- - - - - - - - - - - - - - - - - -=20

NOTES : Substitute ham for pork, adding after soup has simmered for five=
minutes, and simmer for five minutes more. A vegetarian version may be=
prepared by omitting pork, substituting vegetable broth for chicken stock,=
and increasing the tofu used to one and a half cakes. For a spicier=
version, add two tablespoons chopped Sichuan pickle to stock with soy=
sauce.
Nutr. Assoc. : 3130 0 0 0 0 0 0 0 0 0 0 0 0 0 0