Stephen A Broeker

Chinese Hot and Sour Soup

Stephen A. Broeker

INGREDIENTS

3 or 4 dried black mushrooms
15 cloud ears (black fungus)
15 dried lily flowers
1 - 2 pounds uncured pork.
1 teaspoon plus 1/4 cup thin soy sauce
1 tablespoon plus 1/4 cup cornstarch
6 cups chicken broth
1 pad firm bean curd (2 x 2 inches)
6 tablespoons (at least) rice vinegar
1 teaspoon (at least) freshly ground black pepper
1 egg, beaten
2 scallions, finely chopped
2 tablespoons sesame oil

ACKNOWLEDGMENTS

The inspiration for this recipe comes from the book - Soup Suppers, by Arthur Schwartz.
Refer to the Chapter - Vegetable Soups.
The recipe - Norman Weinstein’s Chinese Hot And Sour Soup.

DIRECTIONS

Do NOT freak out if you cannot find Black Mushrooms, Cloud Ears, or Dried Lily Flowers.
Use your imagination to replace them.
You can use fresh mushrooms.
Go exotic.

Soak the dried mushrooms and flowers in hot water for 30 minutes.
Cut the pork into slices.
Place the pork with 1 teaspoon soy sauce and 1 tablespoon cornstarch. Mix well.
Add the chicken broth to a 3 quart pot over low heat.
Combine 1/4 cup cornstarch with 1 cup broth.
Bring the heating broth to a lively simmer. Add 1/4 cup soy sauce. Then add vinegar to taste.
Add the bean curd that has been cubed.
Add the drained mushrooms and flowers.
Add a lot of ground black pepper.
Add the cornstarch broth mixture.
Reduce the heat to a very small simmer.
Slowly add the beaten egg.
Top the soup with scallions and sesame oil.
Offer additional vinegar and pepper.