Hot & Sour Soup
|Dried mushrooms||1⁄2 Cup (8 tbs)|
|Warm water||1 Cup (16 tbs)|
|Vegetable stock||3 Cup (48 tbs)|
|Dry sherry||1 Tablespoon|
|Sliced bamboo shoots/1/2 cup sliced water chestnuts||1⁄2 Cup (8 tbs), cut in matchstick pieces|
|Tofu||4 Ounce, diced|
|Frozen peas||1⁄2 Cup (8 tbs), thawed|
|White wine vinegar||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|White pepper||3⁄4 Teaspoon|
|Sesame oil||1 Teaspoon|
|Egg||1 , beaten|
|Green onions||2 , cut into 1 inch diagonal slices (Including Tops)|
Cover mushrooms with water and let stand for 30 minutes.
Remove mushrooms; cut off and discard stems.
Thinly slice mushrooms and set aside.
Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cups liquid.
Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms.
Bring to a boil, then reduce heat; cover and simmer for 15 minutes.
Add tofu, peas, wine vinegar, and soy; heat for 3 minutes.
In a small bowl, stir together cornstarch and the 1/4 cup water.
Add to soup and cook, stirring, until slightly thickened.
Turn off heat.
Add pepper and sesame oil.
Stirring continuously, slowly pour egg into soup.
Sprinkle with onion; add salt to taste.