Hot And Sour Soup
|Dried black mushrooms||4 Large|
|Peanut oil||1 Teaspoon|
|Skinless boneless chicken breast||4 Ounce|
|Thinly sliced chinese cabbage||1⁄2 Cup (8 tbs)|
|Canned sliced bamboo shoots||1⁄2 Cup (8 tbs)|
|Instant chicken broth and seasoning mix||3 2857⁄10000 Ounce|
|Rice vinegar||4 Teaspoon|
|Soy sauce||2 Teaspoon|
|Firm tofu||3 Ounce|
|White pepper||1⁄2 Teaspoon|
In small bowl combine mushrooms with enough water to cover; let soak for 30 minutes.
Drain mushrooms; cut off and discard stems.
Thinly slice mushroom caps and squeeze to remove all moisture; set aside.
In 2-quart saucepan heat oil; add chicken and saute just until meat is no longer pink, about 2 minutes.
Add 3 cups water and the mushrooms, cabbage, bamboo shoots, and broth mix; bring mixture to a boil.
Reduce heat and let simmer for 5 minutes.
In small cup dissolve cornstarch in remaining 2 tablespoons water and stir into chicken mixture; add vinegar and soy sauce and simmer, stirring constantly, until slightly thickened.
Add tofu and pepper and stir to blend.