Recipe: Mandarin Hot and Sour Soup

MANDARIN HOT AND SOUR SOUP

"Perfect moderation and balance for a soup that's spicy, but not too spicy."



3 dried wood ear mushrooms
Warm water (for soaking mushrooms)
1/4 cup rice vinegar
1/4 cup reduced-sodium soy sauce
2 teaspoons chili-garlic sauce
1 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon ground white pepper
6 cups chicken broth
8 ounces boneless lean pork OR chicken, cut into thin strips
8 ounces soft tofu, drained and finely diced
1 (8 ounce) can bamboo shoots, julienned
1/3 cup corn starch
3/4 cup water
2 eggs, lightly beaten
1 green onion, thinly sliced (for garnish)
1 tablespoon chopped fresh cilantro (for garnish)

Soak dried mushrooms in warm water for 15 minutes or until softened. Drain and slice into thin strips.

Combine rice vinegar, soy sauce, chili-garlic sauce, sesame oil, sugar and white pepper in a small bowl; set aside.

Boil broth in a large pot. Add mushrooms, soy sauce mixture, pork, tofu and bamboo shoots.

Combine corn starch with 3/4 cup water in a separate bowl until smooth. Add to soup, stirring constantly until soup boils and thickens.

Remove soup from heat. Drizzle eggs slowly into soup, stirring gently in a circular motion until short threads form.

Serve with green onion and cilantro sprinkled on top.

Makes 6 servings
Source: Argo Corn Starch