HOT SOUR SOUP

By gaster16

Ingredients

• 4 Chinese mushrooms, soaked in warm water 20 minutes
• 4 cups chicken stock
• 1/4 lb. lean pork, shredded
• 2 oz. canned bamboo shoots shredded
• 1/4 bean curd, 1" dice
• 3 tablespoons white vinegar
• 1 tablespoon soy sauce
• 1-1/2 tablespoons cornstarch blended with 5 tablespoons water
• 1 egg, beaten
• 1/2 teaspoon sesame oil
• 3 green onions, chopped

Preparation

Step 1

Squeeze mushrooms dry and remove stems. Cut mushroom caps into thin strips. Bring stock to a boil and add pork and mushrooms. Bring to a boil again, reduce heat and simmer for 8-10 minutes. Add bamboo shoots and bean curd and simmer for another 4-5 minutes.

Mix vinegar and soy sauce and stir into soup. Stir in blended cornstarch and water and simmer, stirring constantly until thickened.

Remove from heat and stir in beaten egg. Add sesame oil and green onions and serve hot.