Hot & Sour Soup
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Hot & Sour Soup
4 Whole Dried Shitake Mushrooms
1/4 pound Pork Tenderloin, cut in thin strips
2 Bean Curd Cakes, julienned
1 Scallion, minced
1 Egg, lightly beaten
2 Tbsp Cornstarch
1/4 cup Water
5 cups Chicken Stock
1 cup Mushroom Soaking Liquid
1 Tbsp Sherry
2 Tbsp White Vinegar
3/4 tsp Salt
1 tsp Soy Sauce
1/4 tsp White Pepper
4 Drops Of Sesame Oil
Soak dried mushrooms; reserve soaking liquid, and cut mushrooms into strips. Blend cornstarch and 1/4 cup cold water until lumps are gone.
Bring chicken stock and 1 cup mushroom soaking liquid to a boil. Add pork and mushrooms and simmer, covered, for 10 minutes. Add bean curd and simmer, covered, 3 minutes more.
Stir in sherry, vinegar, salt, soy sauce and pepper. Thicken with cornstarch paste, stirring constantly.
Slowly add beaten egg, stirring gently once or twice. Remove from heat. Sprinkle with sesame oil and minced scallion before serving.
