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Hot And Sour Soup Recipe
6 cups chicken stock(seasoned with
2 tablespoons light soy sauce
1/4 pound lean pork, in 1/4 inch cubes
6 dried Chinese mushrooms(soaked 3 hrs., drained, julienned)
3/4 teaspoon ground white pepper or more to taste
1/4 cup white vinegar--more or less to taste
5 tablespoons cornstarch mixed with 5 Tbsp water
salt if needed
1/2 cup bamboo shoots, julienned
1/4 dried cloud ears, soaked 1 hr., drained, and shredded
1 cake bean curd, cut into 1/4 inch cubes
4 eggs, beaten
cooked ham, cut in slivers
green onion, chopped
sesame oil to taste
ground black pepper
Directions: Bring stock to simmer, add soy sauce, pork, and mushrooms. Simmer 10 minutes. Add pepper, vinegar, and thicken with cornstarch mixture.
Adjust seasonings to taste.
Add bamboo, cloud ears, and bean curd.
Bring to simmer and pour in eggs in a very thin stream over the surface of the soup.
Wait 10 seconds and stir gently. Add garnishes and serve.
Please feel free to modify these recipes for any dietary needs or special diets.
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