Hot & Sour Chinese Soup
3 c  Chicken broth
1 tb Soy sauce, reduced-
Sodium
4    Chinese mushrooms,
Dried, soaked for 15
Minutes in boiling
Water, stems removed
No. 219
-Yields 2 Servings
1    Cake soybean curd (tofu),
Cut into 2-inch strips
1/4    Wide
1/4 ts White pepper
2 tb Lemon juice
2 tb Cornstarch, mixed with
3 tb Water, cold

and caps cut into fine 1 egg, lightly beaten strips 2 tsps
Oriental sesame oil, 1/2 cup bamboo shoots, cut in- or to 2-inch strips,
1/4- 1/4 tsp hot chili oil inch wide scallions, finely 1/4 lb pork,
raw, lean, cut chopped for garnish into narrow strips
Combine the broth, soy sauce, mushrooms, bamboo shoots and pork in a large
saucepan. Bring to a boil. Reduce the heat. Simmer for about 3 minutes. Add
the bean curd, pepper and lemon juice. Bring to a boil. Add the cornstarch
mixture (stir the mixture again just before adding). Cook, stirring, until
the soup thickens slightly. Pour the egg in very slowly, stirring
constantly. Remove from the heat. Stir in the sesame oil or sprinkle with
chili oil. Garnish with scallions. Hot & Sour Soup No. 2588 Yields 6
Servings