Recipe: Hot and Sour Soup

HOT AND SOUR SOUP

6 dried Chinese mushrooms (shiitake are fine)
4 cups chicken stock
1/3 cup chopped bamboo shoots
4 ounces pork tenderloin or chicken breast (about 1 chicken-breast half), cut into thin strips
1 cup diced firm tofu
3 to 4 tablespoons cider vinegar (use smaller amount first)
3 tablespoons soy sauce
1 teaspoon toasted Asian sesame oil
1 teaspoon chili garlic sauce
Salt and freshly ground black pepper
2 tablespoons cornstarch mixed with 3 tablespoons water
1 large egg, beaten
2 green onions, thinly sliced, for garnish

Soak mushrooms in 1/3 cup boiling water 15 minutes.

With slotted spoon, lift mushrooms from liquid; set aside. Strain liquid though coffee filter-lined strainer to remove the grit; set aside. Discard tough stems from mushrooms; squeeze mushrooms dry. Cut into thin slices.

Pour mushroom liquid and chicken stock into large soup pot over medium-high heat. Add mushrooms, bamboo shoots and meat. Bring to a simmer; add tofu, vinegar, soy sauce, sesame oil and chili sauce. Taste the soup and adjust seasonings to taste.

Stir cornstarch mixture and add to simmering soup. Cook and stir 2 minutes to thicken soup. Drizzle in the egg while the soup is simmering gently; do not boil.

Serve hot, garnished with green onions.

Makes 4 generous servings
Adapted from source: The Take-Out Menu Cookbook by Carla Snyder and Meredith Deeds