CHINESE RESTAURANT HOT AND SOUR SOUP
Ing---4 c stock (or use 4 c water/4 chicken bouillon cubes) 3 tbl soy sauce 1/4 c cooked shredded chicken or pork 1/2 c mushrooms, diced 1/2 tbl garlic chili sauce 1/4 tsp wh/pepper 1/4 c white vinegar 1/3 c canned bamboo shoots, julienned 3 oz tofu cubes 2 tbl cornstarch/2 tbl cold water 1 egg, beaten 2 green onions, diced w/ tops 1/2 tsp toasted sesame oil
Method--Bring broth to simmer. Add soy sauce, shredded meat, mushrooms, garlic red chili paste. Simmer five min. Add wh/pepper, vinegar, bamboo shoots, tofu. Simmer five min. Stir in roux--combined 2 tbl cornstarch/2 tbl cold water. Simmer five min to thicken. Pour in beaten egg slowly in fine stream. Stir several times. Wait 30 sec. Add green onions, sesame oil. Stir well. Remove from heat. Serve piping hot.