Hot & Sour Soup

Serving Size : 4
Ingredients

for prepare Hot & Sour Soup

:

Amount	Measure	Ingredient - Preparation Method
4		dried Chinese mushrooms
1	tablespoon	vegetable oil
2		half-inch ginger root slices - minced
1/2	cup	bamboo shoots - sliced
2	cups	chicken stock
1	cup	pork - sliced thinly
2	tablespoons	soy sauce
1		cake tofu - cubed
1/2	teaspoon	white pepper
2	tablespoons	rice wine vinegar
2	tablespoons	cornstarch
1		egg - beaten
1	tablespoon	fresh coriander leaf - chopped
1	tablespoon	scallions - chopped
1	teaspoon	sesame oil

Soak mushrooms in hot water for 30 minutes. Drain, remove and discard stems, and shred caps. Heat oil in heavy duty saucepan, add shredded mushroom caps and ginger and stir over moderately high heat for one minute. Add bamboo shoots and stir for an additional minute. Add chicken stock, pork slices, and soy sauce. Bring to a boil and simmer ten minutes. Add tofu and cook three minutes more. Dissolve cornstarch in 1/4 cup cold water. Add, with pepper and vinegar, to soup. Cook until mixture thickens and clears. Turn off heat and drizzle beaten egg over top. Stir. When egg sets, serve, garnishing with chopped scallions, coriander leaves, and sesame oil to taste.

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