Title: Hot and Sour Soup
Categories: Chinese, Soups & ste
Yield: 4 Servings

6 md Shitake mushrooms
3 tb "tree ear" mushrooms; * see
-note
1/4 lb Lean pork; shredded, **see
-note
1/2 ts Cornstarch
1/2 ts Salt
1 ts Low sodium soy sauce
4 c Chicken stock
3 tb Rice vinegar
1 tb Low sodium soy sauce
1 ts Cayenne
1 tb Dark sesame oil
1 tb Black bean sauce
6 oz Firm tofu; cut in 1/2" cubes
1 cn Strip bamboo shoots; ***see
-note
1 sm Baby corn, sliced in half;
-cut in 1 1/2" pieces
2 tb Cornstarch
2 tb Cold water
2 Eggs; lightly beaten
2 tb Green onion; chopped fine

Soak dried shitakes and "tree ears" in water. Toss pork, cornstarch, salt,
and 1 teaspoon soy sauce together in bowl. Set aside. Combine chicken
stock, vinegar, 1 tablespoon soy sauce, cayenne, sesame oil, and black
bean sauce in large saucepan. Bring to boil; check seasonings. Drain
shitakes and "tree ears". Remove stems of shitakes and slice thinly. Add
shitakes, "tree ears", pork mixture, tofu, bamboo shoots and baby corn to
stock. Bring to boil. Add cornstarch dissolved in water. Stir while it
thickens. While soup is still very hot, drizzle lightly beaten eggs into
soup; let rest a moment before stirring so it cooks into wispy pieces.
Reduce heat to low; soup scorches easily. Serve garnished with chopped
green onions, and hot chili oil on the side for those who like it hotter.
Recipe By : Brenda Beach (Rooby)

Posted to MC-Recipe Digest V1 #268

Date: Mon, 28 Oct 1996 15:09:00 -0800

From: Rooby

NOTES : *Found at Oriental groceries. Sometimes called black fungus. **If I
spot a small package of pork loin chops (or similar cut) in the

"used meat" (reduced) section at the butcher counter, I buy it and toss it

into the freezer for the next time I want to make this recipe.

*** If unavailable, use one can of sliced bamboo shoots, and with sharp

knife cut each slice into four or so strips.