Hot and Sour Soup

Name: Hot and Sour Soup
Total time: 20 min
Ingredients: 2 tablespoons bamboo shoots; 1/8 pound raw lean pork; 2 3-inch-by-3-inch-by-1-inch pieces of bean curd (tofu); 2 water chestnuts; 2 tablespoons mushrooms; 2 tablespoons snow peas or green peas; 4 pieces dried wood-ear fungus, soaked 5 minutes in warm water; 1 egg; 1 tablespoon cornstarch mixed with 1/4 cup water; 1 tablespoon light soy sauce; 1/4 teaspoon pepper; 1/4 teaspoon sugar; 4 cups chicken stock; 3 tablespoons rice vinegar, or to taste; Salt to taste; 1 tablespoon hot sesame oil, or to taste

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Total: 20 minutes

Servings: 5

Cost: $8.47 /serving

Author : Robert Farrar Capon

mushroom pork tofu

Instructions

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Step 1

Cut bamboo shoots and pork into fine julienne strips. Cut bean curd into 1/2-inch cubes. Slice the water chestnuts and mushrooms. Cut up snow peas diagonally. Beat egg. Mix cornstarch solution with soy sauce, pepper and sugar.

Step 2

Bring the stock to a boil, add pork and boil for 1 minute.

Step 3

Add all vegetables, and boil for 1 minute. Add sufficient cornstarch solution to thicken soup as desired.

Step 4

Turn heat to low, and add beaten egg in a thin stream, stirring gently but constantly.

Step 5

Turn off heat, add vinegar, salt and hot sesame oil. Adjust seasonings and serve.

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