1 cake tofu (fresh, if possible) 2 ounces pork tenderloin Marinade: 1 teaspoon soy sauce 1/2 teaspoon sesame oil 1 teaspoon tapioca starch (or cornstarch) Other: 1/2 cup bamboo shoots 2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus (or 3 - 4 Chinese dried black mushrooms or fresh mushrooms) 1 small handful dried lily buds 6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)* 1 teaspoon salt, or to taste 1 teaspoon granulated sugar 2 tablespoons soy sauce 2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar 1 teaspoon sesame oil 1 Tbsp cornstarch dissolved in 1/4 cup water 1 egg, beaten 1 green onion, finely chopped White pepper to taste (no more than 1 tablespoon) Hot chili oil, to taste, optional PREPARATION: Hot and Sour Soup Directions: Shred pork. Mix marinade ingredients and marinate pork for 20 minutes. Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices. To reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.) To reconstitute the dried lily buds, soak in hot water for 20 minutes or until softened. Cut off the hard ends. Bring the water to a boil. When it is boiling, add the bamboo shoots, fungus or mushrooms, and the lily buds. Stir. Add the tofu. Bring back to a boil and add the marinated pork. Stir in the salt, sugar, soy sauce and vinegar and sesame oil. Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar). Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove. Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot. (Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.) *Adjust the ratio of water to chicken stock as desired. ------------------- EASY HOT AND SOUR SOUP 4 cups chicken stock or broth (or 4 cups water and 4 chicken bouillon cubes) 3 tablespoons soy sauce 1/4 cup cooked shredded chicken or pork 1/2 cup mushrooms, diced 1/2 tablespoon garlic chili sauce 1/4 teaspoon ground white pepper 1/4 cup white vinegar 1/3 cup canned bamboo shoots, julienned 3 oz block of tofu, cut into 1/4 inch dice 2 tablespoons cornstarch and 2 tablespoons cold water 1 egg, beaten 2 green onion stalks, diced (including tops) 1/2 teaspoon toasted sesame oil 1. Bring chicken broth to a simmer in a 2-quart saucepan. 2. Add soy sauce, shredded meat, mushrooms and garlic red chili paste. 3. Simmer for five minutes. 4. Add white pepper, white vinegar, bamboo shoots, tofu. 5. Simmer for five minutes. 6. Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well. 7. Simmer for five minutes until soup is thickened. 8. Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times. 9. Wait 30 seconds. 10. Add green onions and sesame oil to soup. Stir well. Remove from heat. 11. Serve hot. Submitted by: Rusty Barton ----------------------------------- HOT AND SOUR SOUP 6 Tiger Lily buds 1/4 c. dried black mushrooms 1/2 c. bamboo shoots, drained and slivered 1/4 lb. boneless pork, slivered 4 c. chicken broth 1 tsp. salt 1 tsp. ground white pepper 3 tbsp. rice wine vinegar 2 tbsp. cornstarch 3 tbsp. cold water 1 egg, lightly beaten 1 tbsp. sesame oil 1 c. slivered bean curd 1 tbsp. soy sauce 1 whole green onion, finely sliced Mix cornstarch with cold water. Cover mushrooms with boiling water; soak 30 minutes. Drain and shred. Combine mushrooms, bamboo shoots, Tiger Lily buds, pork, soy sauce, salt and stock in large saucepan. Bring to boil over high heat. Reduce heat and simmer 3 minutes. Add bean curd, pepper and vinegar; bring to boil again. Add cornstarch mixture and stir until soup thickens. Slowly pour in beaten egg, stirring gently. Remove from heat and ladle into serving bowl. Stir in sesame oil. Garnish top with green onions. Serves 4. This is the best Chinese hot and sour soup I have ever found a recipe for. ----------------------------------- HOT & SOUR SOUP 25 tiger lily buds 4 c. tree ears (Chinese dried mushrooms) 3 fresh bean curds 1 tsp. salt 4 c. canned chicken broth plus 2 c. water 1 tbsp. soy sauce 1/2 c. julienne (pork or chicken) 1/4 tsp. black pepper 2 tbsp. cornstarch (mix with 1/4 c. water) 2 tbsp. white vinegar 1 egg, beaten 1 tsp. sesame oil 2 tsp. minced scallion 1/4 c. bamboo shoots (opt.) 8 fresh mushrooms, sliced (opt.) Soak the tiger lily buds and tree ears separately in hot water until soft. Cut tiger lily buds in half and break tree ears into strips. Slice bean curd 1/4 inch thick, then into 2 inch long strips. Sprinkle 1/4 teaspoon salt on curd and set aside. Add salt and soy sauce into chicken broth and bring to a boil. Add pork or chicken. When broth is boiling, add tiger lily and tree ears. Dry bean curd strips with a paper towel then add to the soup. Add bamboo shoots and sliced fresh mushrooms. Add pepper to make soup hot. Add vinegar to make soup sour. Bring slowly to a boil. Thicken soup with cornstarch mixture. When thick, remove from heat then pour beaten egg, stirring constantly. Stir in sesame oil and garnish ----------------------------------------- HOT AND SOUR SOUP 4 c. chicken broth 1/4 c. slivered chicken 1/4 c. slivered pork or omit chicken and use 1/2 c. pork 1 tbsp. sherry 1/4 c. about 4-6 mushrooms (forest or cloud ear) 1/4 c. bamboo shoots, cut like matchsticks 1/2-1 c. tofu, sliced into strips or 1/2 inch cubes 2-3 tbsp. white wine vinegar or rice vinegar 1-2 tbsp. soy sauce 2 tbsp. cornstarch 1/4 c. water 1/2-1 tsp. white pepper 1 egg 1 tsp. sesame oil 2-3 green onions, chopped in 1 inch pieces Soak mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard stems; thinly slice caps. Combine pork (chicken) with sherry; let stand for 10 minutes. Combine stock, pork (chicken), bamboo shoots, mushrooms and bring to a boil and cook 5 minutes at reduce heat after stirring several times. Add tofu and cook gently 1 minute. Add soy sauce, white pepper and vinegar. Add cornstarch and water mixture, stir gently and bring to a slow boil and let thicken 2 minutes. Add egg and stir constantly (pouring slowly). Remove from heat and sprinkle with onions and add sesame oil. Even hotter, add some chili oil. Makes 6 servings. --------------------------------- CHINESE HOT AND SOUR SOUP 1/2 c. pork, sliced in thin strips 4 tbsp. dried mushrooms, soaked and sliced in thin strips 3 tbsp. bamboo shoots, sliced in thin strips 3 tbsp. diced ham 2 c. boiling water 3 c. chicken broth 3 tbsp. shrimp 2 tbsp. soy sauce 2 tbsp. wine vinegar 1/2 tsp. salt 1/4 tsp. black pepper 2 1/2 tbsp. cornstarch 4 tbsp. water 1 egg Add pork, mushrooms, bamboo shoots and ham to boiling water. Heat 3 minutes. Skim off any impurities and continue to simmer for 1/2 hour. Add broth, shrimp and soy sauce and continue to simmer for 10 minutes. Add vinegar, salt and pepper. Mix cornstarch with 4 tablespoons water, blend well. Add cornstarch mixture to pot. Beat the egg in a cup for 10 seconds. Add the egg to the pot in a stream along the prongs of a fork. Allow the egg a few seconds to harden. Stir well and serve. ---------------------------- HOT AND SOUR SOUP 4 cans chicken broth 1/4 lb. raw pork, slivered 1/2 c. diced tofu 1/3 c. shredded bamboo shoots 1 sm. can button mushrooms (approx. 1/3 c.) 2 eggs, beaten 2 tsp. sesame oil Optional: 1 tbsp. wood ears 6 lily flowers, dried 6 sm. dried mushrooms 1 piece tangerine peel Combine in small bowl and have ready: 4 tsp. shoyu 1 tsp. sugar 3/4 tsp. salt 1/4 tsp. pepper 1 tsp. gin or vodka 2 tbsp. rice or cider vinegar Combine and have ready: 2 1/2 tbsp. cornstarch 1/4 c. cold water Place broth in pan. Add pork, tofu, bamboo shoots and mushrooms. Bring to boil, simmer 10 minutes. Add seasonings and optional ingredients, stir. Stir in cornstarch mixture. Stir and remove from heat. Pour in eggs, stirring rapidly. Top with oil and serve.