Title: Hot & Sour Soup (Opt. Ovo)
Categories: Egg Mushroom Soup Chinese
Yield: 1 Servings

3/4	c	Sweet and sour sauce (I use
		The "Joy of Cooking")
2	c	Water
1	tb	Vinegar
1	tb	Brown sugar
1		Egg (optional)
1	ts	Hot sauce (I use a
		Combination of tobasco and
		Worchestersire
		Sauce and season to taste
		Which for me normally
		Requires more than 1
		Teaspoon)
2	tb	Barbecue sauce as the
		Original recipe called for
		Sliced barbecue pork
1		Cake tofu cut in 1/2" cubes
	x	Watercrest and bamboo shoots
		Sliced (rarely have them on
		And)
1		Tomato sliced and diced
1/4	c	Mushrooms sliced
1/4	c	Red and green pepper sliced
2		Spring onions chopped
1 1/2	ts	Corn starch (approx)

In a sauce pan add sweet and sour sauce, water and egg and beat. Apply heat and add all other ingredients. As soup nears a boil add sufficient corn starch mixture to thicken. Continue to apply heat until soup thicken. Do not over cook as it is best when the vegetables are still crispy.

If the perspiration is not dripping from your brow can it really be called hot and sour soup?

Posted to rec.food.veg.cooking by harrisa@gov.on.ca (Alan Harrison) Thu, 3 Nov 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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