*  Exported from  MasterCook  *
 
                              Hot & Sour Soup
 
 Recipe By     : Elizabeth Powell
 Serving Size  : 4    Preparation Time :0:30
 Categories    : Chinese                          Soups & Stews
 
   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.
 
                    - - - - - - - - - - - - - - - - - -=20
 
 NOTES : Substitute ham for pork, adding after soup has simmered for five=
  minutes, and simmer for five minutes more. A vegetarian version may be=
  prepared by omitting pork, substituting vegetable broth for chicken stock,=
  and increasing the tofu used to one and a half cakes. For a spicier=
  version, add two tablespoons chopped Sichuan pickle to stock with soy=
  sauce.
 Nutr. Assoc. : 3130 0 0 0 0 0 0 0 0 0 0 0 0 0 0