---------- Recipe via Meal-Master (tm) v8.02
  
       Title: HOT AND SOUR SOUP (OPT. OVO)
  Categories: Digest, Nov., Ovo [opt]
       Yield: 1 servings
  
     3/4 c  Sweet and sour sauce (I use
            The “Joy of Cooking”)
       2 c  Water
       1 T  Vinegar
       1 T  Brown sugar
       1    Egg (optional)
       1 t  Hot sauce (I use a
            Combination of tobasco and
            Worchestersire
            Sauce and season to taste
            Which for me normally
            Requires more than 1
            Teaspoon)
       2 T  Barbecue sauce as the
            Original recipe called for
            Sliced barbecue pork
       1    Cake tofu cut in 1/2 cubes
         x  Watercrest and bamboo shoots
            Sliced (rarely have them on
            And)
       1    Tomato sliced and diced
     1/4 c  Mushrooms sliced
     1/4 c  Red and green pepper sliced
       2    Spring onions chopped
   1 1/2 t  Corn starch (approx)
  
   In a sauce pan add sweet and sour sauce, water and egg and beat.  Apply
   heat and add all other ingredients. As soup nears a boil add sufficient
   corn starch mixture to thicken. Continue to apply heat until soup thicken.
   Do not over cook as it is best when the vegetables are still crispy.
   
   If the perspiration is not dripping from your brow can it really be called
   hot and sour soup?
   
   Posted to rec.food.veg.cooking by harrisa@gov.on.ca (Alan Harrison) Thu, 3
   Nov 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
   MMCONV.
  
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