Hot and Sour Soup

By dkosik

Ingredients

• 4 med-size dried mushrooms
• 1/4 lb. boneless lean pork, cut in match stick pieces
• 1 T. dry sherry
• 4 c. chicken broth
• 1/2 lb. chicken breasts, skinned, boned and cut in match stick pieces
• 1/4 lb Tofu, cut in 1/2-inch cubes
• 4 T. white wine vinegar
• 2 T. cornstarch
• 1/4 c. water
• 1 tsp. white pepper
• 1 tsp. sesame oil
• 1 egg, slightly beaten
• 2 green onions, cut in 1-inch pieces and diagonally sliced
• 1/2 c. bamboo shoots, cut in match stick pieces

Preparation

Step 1

Cover mushrooms with warm water; let stand for 30 minutes. Drain. Cut off and discard stems; squeeze mushroom dry and thinly slice. Combine pork with sherry; let stand for 10 minutes. In a 2-quart pan, heat broth to boiling. Add mushrooms, pork, chicken and bamboo shoots. Stir several times, then reduce heat; cover and simmer for 5 minutes. Add bean curd, wine vinegar and soy sauce to taste; heat, uncovered, for 1 minute. Blend cornstarch and water. Add to soup and cook, stirring until slightly thickened. Turn off heat. Add pepper and sesame oil. Stirring continuously, slowly pour egg into soup. Sprinkle with onions. Salt to taste.