| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Mexican | Mexican, Soups, Stews & chi, Fixed | 1 | Servings |
INGREDIENTS
| 6 | c | Chicken stock |
| 1/4 | lb | Lean pork; julienned |
| 2 | tb | Garlic & red chile paste* |
| 2 | tb | Soy sauce |
| 3/4 | ts | Ground white pepper |
| 4 | Eggs; beaten | |
| 5 | tb | Cornstarch |
| 1/2 | c | Bamboo shoots; julienned |
| 1/2 | c | Water chestnuts; sliced |
| 1 | c | Shittake mushrooms;, sliced, stems remove |
| 1 | c | Straw mushrooms; whole |
| 1 | Cake soft tofu; 1/4 inch dice | |
| 1/4 | c | White vinegar |
| 1 | ts | Sesame oil |
| Scallions for garnish; finely chopped | ||
| 1/4 | c | Dried black fungus; soaked for one hour |
INSTRUCTIONS
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@doim6.monmouth.army.mil Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 12, 1998
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