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(Hot and Sour Soup is reputed
to be good for colds)
Ingredients:
1 cake tofu (fresh tofu if possible)
1/2 cup bamboo
shoots, shredded
2 Tbsp black fungus (Wood Ear)
or 3 - 4
Chinese dry mushrooms
small handful dry lily buds
2
ounces pork tenderloin, julienned
Marinade:
1 tsp soy sauce
1 tsp tapioca
starch (or cornstarch)
1/2 tsp sesame seed oil
6
cups water (or 6 cups water and 1 cup Campbell's chicken
broth)*
2 tsp salt
1 tsp sugar
2 Tbsp soy sauce
2 Tbsp
red rice vinegar** (or white if red not available)
1 tsp sesame
oil
2 Tbsp finely chopped green onion
1 Tbsp finely chopped
ginger
white pepper to taste (no more than 1 tablespoon)
1
egg
Mixture:
1 Tbsp cornstarch (corn
flour)
1/4 cup water
Directions:
Shred pork. Mix marinade ingredients and marinade
pork for 15 minutes.
To reconstitute the wood ears, soak in warm water
for 20 minutes. Rinse, and cut into thin pieces.
If substituting mushrooms, cut off the stems and
cut into thin strips. Cut tofu into small squares. Cut bamboo shoots
into strips, and then into fine slices.
Boil water. When it is boiling add all the ingredients
in I and II. Add the vegetables first. Stir. Add the tofu.
When the broth is boiling, add the marinated pork.
Add the remaining ingredients in III, except for the
green onion. Beat the egg well. Set aside.
Test the broth and adjust the taste if desired. (If
using chicken broth, you may want to add a bit more rice vinegar).
Mix the cornstarch and water. Slowly pour the
cornstarch mixture into the soup, stirring while it is being added.
Let the broth come back to a boil. As soon as it is boiling, remove
the broth from the stove.
Slowly drop in the beaten egg, stirring in one
direction at the same time. Add the green onion and white pepper to
taste. Drizzle with chili oil if desired.
(This dish can be prepared ahead of time and
frozen. When making the soup, leave out the tofu. When
ready to serve, thaw, add the tofu and bring to boiling. When the
soup is boiling, add the egg.)
*Adjust the ratio of water to chicken stock as
desired.
** If using chicken broth increase the amount of red
rice
vinegar
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