Mandarin Hot and Sour Soup

[Steve Loring]

[Stephanie: You wrote in your quotation of my message to you
(rec.food.recipes--Administrivia more quotes (or something like that))
that you did not find my recipe submission in your newsfeeder, and that
I should send it directly to you. Here it is. It was in response to
someone's request for a Hot and Sour Soup recipe. Do with it what you
like. --Steve]

The following recipe is derived from "The Yan Can Cook Book" by
Martin Yan.

MANDARIN HOT AND SOUR SOUP

8 cups chicken stock
1/4 lb lean pork, shredded
2 dried black mushrooms, soaked and shredded
2-3 slices of fresh ginger
2-3 dried Mo-er fungus (cloud ears, tree ears), soaked and shredded
1/4 lb (optional) bean curd (tofu), cut into 2"x1/4"x1/4" pieces
2 Tablespoons mushrooms, sliced
1/2 cup vinegar (rice wine vinegar is very good)
1 teaspoon ground white pepper
1 teaspoon sesame oil (the dark brown, roasted type--not clear)
3/4 teaspoon sugar
1 Tablespoon dark soy sauce
1 teaspoon chili oil (optional)
2 eggs, lightly beaten
2 green onions, shredded
4 Tablespoons cornstarch mixed in 3 tablespoons water

Bring soup stock to a boil in a large pot and add shredded pork, black
mushrooms, ginger, and Mo-er fungus. Cook 2 to 3 minutes. Discard
ginger.

Add remaining ingredients, except eggs, green onions, and cornstarch
solution. Reduce heat and simmer 2 minutes. Add cornstarch solution
and cook until soup is thickened and clear.

Remove from heat and slowly stir in beaten eggs. Garnish with
shredded green onion. Serve immediately. Serves eight.

Remarks: This is delicious and thick. You can add 1 slice of cooked
ham, shredded, and up to 3/4 tsp salt (according to taste). The pork can
be omitted for an excellent meatless soup. Leftover soup stores well for
a few days in the refrigerator.