Hot and Sour Soup

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Hot and Sour Soup Ingredients

1/4 c Pork shreds	1 ts Soy sauce
1/4 c Dried Chinese fungi; (tree	1/2 ts Sugar
1/4 c Shredded bamboo shoots	1 ts Salt
2 Medium-sized dried Chinese	2 tb Rice wine vinegar
6 Dried tiger-lily buds;	1 ts Sesame-seed oil
1/2 Cake fresh bean curd	1/4 ts Black pepper
1 Egg	1/4 ts Monosodium glutamate
4 c Chicken broth	2 tb Cornstarch

Instructions for Hot and Sour Soup

Soak the mushrooms and tiger-lily buds in 1/4 cup warm water for 20 minutes. Drain. Shred mushrooms. Cut the fresh bean curd into slices 1" x 1/4" x 1/4". Beat the egg. Dissolve the 2 tablespoons cornstarch in 3 tablespoons cold water. Cooking Procedures: In a saucepan bring to boil the chicken broth with pork shreds, bamboo shoots, fungi, mushroom shreds, tiger-lily buds and bean-curd slices, and boil for 10 minutes. Add 1 teaspoon soy sauce, 1/2 teaspoon sugar, 1 teaspoon salt, 2 tablespoons vinegar, 1/4 teaspoon pepper and 1/4 teaspoon monosodium glutamate. Thicken with the cornstarch. Turn off heat and immediately add the beaten eggs. Gently stir a few times. Add 1 teaspoon sesame-seed oil just before serving to complete the exotic quality of the soup. Tips: Tree ears must always be soaked in warm water before using. The 1/4 cup called for in this recipe is measured after the fungi are soaked. To measure before soaking, allow about 2 tablespoons. The quantity of pepper and vinegar may be increased or decreased according to individual taste. The MSG may be omitted entirely. Posted to recipelu-digest by molony on Feb 18, 1998

Main Ingredient: SoupCuisine: Uncategorized