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Linda's Hot and Sour Soup - Chinese

6 cups chicken stock
12 lb lean pork, julienned
2 tablespoons garlic
1 -2 tablespoon red chili paste, depending on how hot you like it
2 tablespoons soy sauce
34 teaspoon white pepper, ground
4 eggs, beaten
4 tablespoons cornstarch
12 cup bamboo shoot, julienned
12 cup water chestnut, julienned
1 12 cups dried Chinese mushrooms, sliced
1 (12 ounce) package firm tofu, cut into 1/4x2-inch sticks
13 cup white vinegar
1 teaspoon sesame oil
12 cup dried black fungus, soaked for 1 hr., and cut up fine
scallion, finely chopped


Bring the stock to a simmer. Add soy sauce, pork, mushrooms and chile paste. Simmer for about 10 minutes. Add white pepper, vinegar, bamboo shoots, water chestnuts, fungus, tofu., and simmer 5 minutes. Mix cornstarch with 5 T. water and add to soup. Bring back to simmer, and pour the eggs in a very thin stream over the surface, stirring in one direction as you add the eggs. Let stand for 10 seconds, then stir in the sesame oil. Serve with a chopped scallions on top.

Source: www.food.com