Hot And Sour Soup
|Chicken stock||6 Cup (96 tbs)|
|White wine vinegar||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Shredded lean pork||2 Ounce|
|Soybean curd cakes||12 Ounce, drained and shredded|
|Shredded bamboo shoots||1⁄4 Cup (4 tbs)|
|Shredded fresh ginger||1 Teaspoon|
|White pepper||1 Teaspoon|
|Egg||1 , lightly beaten|
|Minced green onions||1 Tablespoon|
|Shredded fresh ginger root||1 Teaspoon|
Bring chicken stock to a gentle boil.
Add vinegar, soy sauce, pork, curd cakes, bamboo shoots, ginger root, salt, and pepper.
Bring to a second, very gentle boil.
Mix cornstarch and water; stir into the soup.
Heat briefly, but do not boil.
Drizzle in the beaten egg, stirring to help it form threads as it cooks.