- 1/4 lb julienned lean pork or chicken
- < C dried wood ears (optional)
- < C dried shiitake mushrooms
- 1 C sliced, fresh mushrooms (or whole straw mushrooms)
- 6 C chicken stock - one 49oz can is just right
- = C drained, canned bamboo shoots, rinsed and julenned
- 2 t minced ginger
- < t salt
- 3 T cornstarch mixed with equal parts water
- 1 large egg
- 1 large egg white
- 3 T red wine vinegar
- 3 T soy sauce plus a pinch of sugar
- 4 oz firm tofu, cut into 1/3 inch dice
- = t sesame oil
- Finely diced scallions
- Crushed red pepper
In separate bowls, cover the wood ears and dried mushrooms with hot water. Let soak about 30 minutes until softened. Drain and thoroughly rinse. Trim the rough ends from the buds and, if using shiitakes, coarsely chop them.
In a large saucepan combine the chicken stock, wood ears, all of the mushrooms, bamboo shoots, ginger and salt. Cover and bring to a boil over moderately high heat. Reduce the heat and simmer for 10 minutes. Stir in the meat, vinegar and 1 1/2 teaspoons of red pepper and boil over moderately high heat for 2 minutes.
Beat the cornstarch mixture into the soup in a steady stream. In a bowl, combine the egg and egg white and beat into the soup. Stir in the soy sauce, tofu and sesame oil and cook over moderately high heat until warmed through. Season with red pepper and garnish with scallions.
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Submitted By: Marlen
Hot and Sour Soup