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Title: Hot and Sour Soup #3
Categories: Chinese Soup
Yield: 6 Servings
| 1/4 | c | Shredded pork |
| 6 | c | Canned chicken broth |
| Marinade: | ||
| 1 | ts | Dry sherry |
| 1 | ts | Cornstarch |
| 2 | tb | Tree ears, soaked in warm water 30 minutes |
| 4 | Dried Chinese mushrooms, soaked in warm water 30 minutes | |
| 8 | Dried tiger lily buds, soaked in warm water 30 minutes | |
| 4 | tb | Soy sauce |
| 1/2 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/2 | ts | White pepper |
| 3 | tb | White rice vinegar |
| 3 | tb | Cornstarch, dissolved in 3 tablespoons cold water |
| 1 | Egg, lightly beaten | |
| 1 | tb | Sesame oil (optional) |
| 1 | Whole scallion, thinly sliced |
Mix marinade until it is smooth, add pork, and marinate 30 minutes. Rinse soaked tree ears thoroughly to remove any sand, then shred. Rinse mushrooms, discard tough stems, and shred. Remove hard stem end of tiger lilies and pull each blossom apart into two or three shreds.
Bring chicken broth to a boil in a saucepan. Add pork and vegetables and bring to a boil again. Cover and simmer 10 minutes Add seasonings and stir. Stir dissolved cornstarch, which will have settled, and add. Stir soup until thickened, about 1 minute. With a chopstick or wooden spoon gently stir the soup as you slowly pour in the egg. The egg will form delicate shreds in the soup. Remove from heat and stir in sesame oil, if desired. Garnish with scallion, and serve immediately in individual bowls
From: The Chinese Menu Cookbook Shared By: Pat Stockett
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