1. Bring stock to a simmer, add soy, pork, mushrooms & chile paste, simmer for 10 minutes.
2. add pepper, vinegar, bamboo, water chestnuts, fungus and tofu, simmer 5 min.
3. Mix cornstarch with 5 tbsp water and add. bring back to a simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 seconds before gently stirring in the sesame oil.
4. Serve with a garnish of chopped scallions.
*The pepper, vinegar and chile paste can be varied to taste.
NOTES : This is a recipe for some kickbutt hot and sour soup. Better than any you'll buy in a restaurant. It may look daunting, but all you really need do is chop the stuff up and throw it in a pot
Recipe by: stevensm~~at;doim6.monmouth.army.mil
Posted to recipelu-digest by "Christopher E. Eaves" ~~ltcea260~~at;airmail.net> on Mar 12, 1998
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|Serving Size: 1 Serving (4724g)|
|Recipe Makes: 1|
|Calories from Fat: 1881 (55%)|
|Amt Per Serving||% DV|
|Total Fat 209g||279 %|
|Saturated Fat 66.4g||332 %|
|Monounsaturated Fat 89.7g|
|Polyunsanturated Fat 29.7g|
|Cholesterol 4392.6mg||1352 %|
|Sodium 7317mg||252 %|
|Potassium 5469.7mg||144 %|
|Total Carbohydrate 167.7g||49 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 155.4g|
|Protein 218.1g||312 %|
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Calories per serving: 3439
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