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Hot and Sour Soup

2 c Water; hot
4 ea Mushrooms; dried
1/2 lb Tofu; cubed
1/4 c Scallion; chopped
1/2 c Bamboo shoots; shredded
1/2 c Pork; cooked, chopped
2 ea Egg; beaten
2 ea Tb Cornstarch
4 c Chicken stock
2 ea Tb Soy sauce
1/2 ts Pepper
3 ea Tb Cider vinegar
1 ea Tb Sesame oil; toasted
4 ea Tb Water


Soak mushrooms in 2 cups hot water 1 hour; drain, chop. Shred pork; combine cornstarch and 4 tbsp. water, set aside. Bring chicken stock to boil in saucepan. Add tofu, mushrooms, bamboo shoots, and soy sauce; boil 5 more minutes. Add the pepper and the vinegar. Stir up the cornstarch/water mixture, add to the soup, stirring constantly. Slowly add the eggs. Just before serving, add sesame oil and scallions.


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