Hot and Sour Soup
* 4 cups of Chicken Broth * 3 tablespoons Soy Sauce * 1-4 cup cooked shredded Chicken or Pork * 1-2 cup mushrooms, diced * 1-2 tablespoon Garlic Red Chile Paste * 1-4 teaspoon ground white pepper * 1-4 cup white vinegar * 1-3 cup bamboo shoots, julienned * 1-3 cup water chestnuts, sliced * 12 oz package of cake Tofu, cut into 1-4 inch dice * 1 1-2 tablespoons Cornstarch and 1 1-2 Tablespoons cold water * 1 egg, beaten * 2 green onion stalks, diced * 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 chile paste. 3. Simmer 5-minutes. 4. Add white pepper, white vinegar, bamboo shoots, water chestnuts, Tofu. 5. Simmer 5-minutes. 6. Combine 1 1-2 tablespoons of cornstarch with 1 1-2 tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well. 7. Simmer 5-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. 11. Serve hot.
Rusty
