Hot and Sour Soup

60 minutes Prep: 30 minutes Cook: 30 minutes

219 calories per serving view nutrition facts

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2	tablespoons	chinese fungi	dried, (4-5)
4	each	mushrooms, chinese	medium
8	each	lily buds, dried
4	cups	chicken broth
1/3	cup	bamboo shoots	shredded
1/3	cup	pork, boneless	shreds, lean
1	teaspoon	soy sauce	dark
1/2	teaspoon	sugar
1	teaspoon	salt
1/2	teaspoon	white pepper	freshly ground
2	tablespoons	red wine vinegar
2	tablespoons	cornstarch
3	tablespoons	water
1/2	pound	bean curd	(tofu), cut small
1	each	egg	lightly beaten
1	teaspoon	sesame oil
2	tablespoons	scallions, spring or green onions	chopped

30 Soak the fungi, mushrooms and tiger lily buds in warm water for 20 minutes.

After trimming off any tough stems, cut the fungi and mushrooms into slices.

With the fingers, shred the tiger lily stems.

Place the fungi, mushrooms, tiger lily buds, stock, bamboo shoots, and pork shreds into a saucepan.

Bring to a boil and simmer for 10 minutes.

Add the soy sauce, sugar, salt, pepper and vinegar.

Combine the cornstarch with the water.

Add a little of the hot soup to the cornstarch, return all to the pan, and heat to boiling, stirring.

Add the bean curd and cook 1-2 minutes.

Just before serving, turn off the heat, add the egg, and stir a few times in a circular motion.

Add the oil.

Sprinkle each serving with scallions.

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Serving Size 348g

Amount per Serving

Calories 219 40% of calories from fat