Soup/Hot And Sour
| A: | 4C chicken stock |
| B: | 3T soy sauce |
| 1/4C chicken or pork | |
| 1/2C mushrooms, chopped (optional: add woodear) | |
| 1/2T red pepper paste or fresh peppers | |
| 1C tofu, diced small | |
| 1/3C bamboo shoots | |
| C: | 1/4C vinegar |
| D: | 2T cornstarch |
| 2T water | |
| E: | 1 egg, beaten |
| F: | 2 green onions |
| few drops sesame seed oil | |
| 1. | Bring (A) to simmer in soup pot. |
| 2. | Add (B) and simmer 5 minutes. |
| 3. | Add (C) and simmer 5 minutes. |
| 4. | Mix (D) and mix well. Add to soup and stir until thickened. |
| 5. | Beat (E) and pour in thin stream into soup. Wait 30 seconds and stir. |
| 6. | Add (F), stir, and serve. |
Servings: 4