Hot and Sour Soup 2

By Stina

Ingredients

• 6 dried black mushrooms
• 1/4 lb. boneless pork loin
• 1/2 tsp. cornstarch
• 1/2 tsp. salt
• 1/2 tsp. soy sauce
• 6 oz. bean curd/tofu
• 4 c. chicken broth
• 3 tbsp. white wine vinegar
• 1 tbsp. soy sauce
• 1/2 tsp. salt
• 1/2 c. bamboo shoots, chopped
• 2 tbsp. cornstarch
• 2 tbsp. cold water
• 1/4 tsp. white pepper
• 2 eggs, slightly beaten
• 2 tbsp. chopped green onion
• 2 tbsp. white wine vinegar
• 1/2 tsp. sesame oil
• 1/4 tsp. white pepper

Details

Adapted from chinesefood-recipes.com

Preparation

Step 1

Soak mushrooms in water 30 minutes; drain. Discard stems, cut caps into julienne strips.
Trim fat from pork, cut into julienne strips. Toss pork with next 3 ingredients, cover and refrigerate 15 minutes.
Cut tofu into 3/4" cubes.
Heat chicken broth with next 3 ingredients in 3 quart saucepan.
Stir in bamboo shoots, mushrooms, pork and bean curd. Bring to a boil, reduce heat; cover and simmer 5 minutes.
Combine cornstarch, water and white pepper. Stir into soup. Bring to boil, stirring constantly. Slowly pour eggs into soup, stirring constantly with fork until egg forms shreds. Stir in green onion, wine vinegar, white pepper and oil.