Title: Hot and Sour Soup
Categories: Chinese, Soups
Yield: 1 Servings

1 cn (large ) chicken broth
1/2 c Black mushrooms; sliced thin
1/2 c Bamboo shoots; julienned
1/2 c Water chestnuts; julienned
1/2 c Tiger lily buds; cut in half
-(cut off the woody stem
-end)
1/2 c Inoki mushrooms
8 oz Firm tofu; sliced in strips
2 Eggs (one yolk removed);
-well beaten
1 tb Soy sauce
1 tb Cornstarch mixed with 2 tbsp
-water
Red wine vinegar (to taste)
Black or white pepper (to
-taste)

Bring broth to a boil. Add black mushrooms, tiger lily buds and soy sauce.
Let return to a boil. Reduce to simmer for 10 minutes. Add bamboo shoots,
water chestnuts, inoki mushrooms, and tofu. Let return to a boil. While
stirring soup, slowly pour in beaten eggs. Then add cornstarch mixture to
thicken soup. Serve with vinegar and pepper.

Notes: You can also add thin strips of pork to the soup, but I prefer it
without the pork. Most of the ingredients are available in western grocery
stores, but you can definitely find them in an asian grocery store.
Posted to recipelu-digest Volume 01 Number 234 by James and Susan Kirkland
on Nov 09, 1997