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Chinese Recipe - Hot and Sour Soup 3

Hot and sour soup is a specialty in Szechuan food and has a most unusual but very attractive taste.

Yield 2-4 servings

Ingredients:

• 3 c. chicken broth
• 1 tbsp. soy sauce
• 4 dried Chinese mushrooms, soaked for 20 minutes in cold water, stems removed, cut into fine strips
• 1/2 c. bamboo shoot, cut into 2-inch strips, 1/4 inch wide
• 1/4 lb. raw lean pork, cut into narrow strips
• 1 cake tofu, cubed
• 1/4 tsp. white pepper
• 2 tbsp. lemon juice
• 2 tbsp. cornstarch mixed with 3 tbsp. cold water
• 1 egg, slightly beaten
• 2 tsp. sesame oil (or 1/4 tsp. hot chili oil or more to taste)
• Finely chopped scallions for garnish

Directions:

1. In a large saucepan combine broth, soy sauce, mushrooms, bamboo shoots and pork. Bring to a boil, reduce heat, simmer for 3 minutes.
2. Add bean curd, pepper and lemon juice. Bring to a boil and add the cornstarch mixture. Cook, stirring, until soup thickens slightly, then pour in the egg very slowly, stirring soup constantly.
3. Remove from heat; stir in sesame or hot oil. Garnish with scallions.