Hot and Sour Soup
- 4 sm Oriental dried black
- -mushrooms
- 1/2 c Bamboo shoots; slivered
- 1/4 lb Boneless pork center rib;
- -slivered
- 1 tb Soy sauce
- 1 ts Salt
- 1 qt Chicken broth
- 1 c Bean curds; slivered
- 1 ts White pepper
- 3 tb Red wine vinegar
- 2 tb Cornstarch; blended with
- 3 tb Cold water
- 1 Egg; beaten
- 1 tb Sesame oil
- 1 Green onion; whole, chopped
Soak mushrooms in warm water until softened. Drain, remove stems and shred
caps. Combine mushrooms, bamboo shoots, prok, soy sauce, salt and chicken
broth in large sauce pan. Bring to a boil over high heat.
Reduce heat and simmer 3 minutes. Add bean curd, pepper and vinegar. Bring
to a boil again. Stir until soup thickens.
slowly pour in beaten egg. stirring gently. remove from heat and ladle into
serving bowl. Stir in sesame oil. garnish with green onion.
Posted to MC-Recipe Digest by Barb at PK on Apr 15, 1998
caps. Combine mushrooms, bamboo shoots, prok, soy sauce, salt and chicken
broth in large sauce pan. Bring to a boil over high heat.
Reduce heat and simmer 3 minutes. Add bean curd, pepper and vinegar. Bring
to a boil again. Stir until soup thickens.
slowly pour in beaten egg. stirring gently. remove from heat and ladle into
serving bowl. Stir in sesame oil. garnish with green onion.
Posted to MC-Recipe Digest by Barb at PK
