Chinese Hot and Sour Pork Soup

Ingredients

• 8 cups chicken stock
• 1/4 lb lean pork, julienned
• 2 tablespoons garlic and red chile paste
• 2 tablespoons soy sauce
• 3/4 teaspoon white pepper, ground
• 1/2 cup egg substitute
• 2 tablespoons cornstarch
• 1/2 cup bamboo shoot, julienned
• 1/2 cup water chestnut, sliced
• 1/2 cup carrot, julienned
• 1 cup shiitake mushroom, sliced and stems removed
• 1 cup straw mushroom
• 1 (12 ounce) package cake tofu, 1/4-inch dice
• 1/4 cup white vinegar
• 1 teaspoon sesame oil
• 1/4 cup dried black fungus, soaked for 1 hour
• scallion, finely chopped, garnish

Method

Step 1

Bring stock to a simmer.

Step 2

Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute.

Step 3

Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu.

Step 4

Simmer 5 minute.

Step 5

Mix cornstarch with 2 tablespoons water and add.

Step 6

Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil.

Step 7

Serve with a garnish of chopped scallions. NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg.

Step 8