Recipe - Hot And Sour Soup

1/3 cup Seaweed, Shredded
1/3 cup Wood Ear Mushrooms,Softened
1/3 cup Bean Curd, Shredded
One fourth pound Cooked Pork Loin, Shredded
1 teaspoon Soy Sauce
2 tablespoon Soy Sauce
4 tablespoon Cornstarch
1 One half teaspoon Sesame Oil
6 cup Water
2 teaspoon Sugar
3 tablespoon Vinegar
1 teaspoon Pepper
1 tablespoon Coriander, Chopped
2 tablespoon Scallions, Shredded
2 tablespoon Ginger Root, Shredded
3 tablespoon Water
2 Eggs, Beaten

Blanch the seaweed, wood ears and bean curd for 30 seconds in a kettle of
boiling water. Drain. Mix the pork loin with the first measure of soy
sauce, One fourth of the cornstarch and 1/3 of the sesame oil. Heat the first
measure of water, the salt and sugar to boiling in another kettle. Add the
seaweed, wood ears and bean curd. Add the pork loin when the water returns
to a boil. Place the second measure of soy sauce, vinegar, the remaining
sesame oil, the pepper, coriander, scallions and ginger root in a bowl.
Mix. Set aside. Dissolve the remaining cornstarch in the second measure of
water. Add to the soup. Turn off the heat. Add the beaten egg to the soup
in a thin stream, stirring all the while. Stir in the scallion mixture.
Ladle the soup into bowls. Serve hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini