Recipe - Hot And Sour Soupkim Malo 2

8 cup Chicken stock
One fourth pound Shredded lean pork
2 lg Dried black Chinese
mushrooms; soaked and
shredded
2 sl Fresh ginger; (2 to 3)
2 Dried wood ears; soaked and
shredded (optional) (2 to
3)
One half pack Firm tofu; drained and cut
into 2"x1/4" strips
One fourth cup Shredded bamboo shoots
One fourth cup Sliced button mushrooms
One fourth cup Shredded cooked ham;
(optional)
One half cup Vinegar
1 teaspoon White pepper
Three fourths teaspoon Salt
1 teaspoon Toasted sesame oil
Three fourths teaspoon Sugar
1 tablespoon Dark soy sauce
1 teaspoon Chili oil
2 Eggs; lightly beaten
1 Scallion; shredded
4 tablespoon Cornstarch

Bring the stock to a boil. Add pork, ginger, black mushrooms, and wood ear.
Cook 23 minutes. Discard the ginger. Add remaining ingredients, except the
scallion, eggs, and cornstarch paste. Reduce heat and simmer a couple
minutes. Add cornstarch paste (mix the 4 TB cornstarch with 3 TB water) and
cook until thick but clear. Remove from heat and drizzle in eggs, stirring
to make threads. Garnish with scallions before serving.

Notes I tend to mix and match among the best ideas from various recipes,
including these, when I make it. For example, the first recipe is the
better one, I think, but I like the extra vinegar, dark soy and white (vs
black) pepper from the second. Some recipes use red pepper flakes or
chopped red peppers. I don't like the taste in this soup it's hot, but the
wrong sort of hot to my mind. However, you can add a tsp or so, if desired.
I do usually add more white or black pepper than is given, though. One
hint, even in using others' recipes. I've found that the small amount of
sugar suggested in these recipes, used as a seasoning rather than a
sweetner, makes a real difference seems to highlight the sour from the
vinegar and the heat from the pepper.

~Kim Kim Malo kmalo19@idt.net

From ???@??? Sun Sep 28 22:08:53 1997
Posted to EATL Digest by JoAnn joannr@PCLINK.COM on Apr 14, 1998