Chinese Hot and Sour Soup

 

This fabulous soup was part of “June Lee’s Famous Chinese Banquet.”  When I make this for a large group, I keep it fairly mild, then I pass the hot chile oil to my guests so they can make it spicy to their taste. 

 

 6  Servings

 

 

1      cup shredded pork

1/2   teaspoon soy sauce

1/2   teaspoon white wine

1/2   teaspoon cornstarch

      

1      large cloud ears

1/2   cup tiger lily buds, (golden needles)

3-4   Chinese dried mushrooms

6      cups chicken broth

1/2   cup shredded bamboo shoots

2      teaspoons soy sauce

1      teaspoon sugar

1/2   teaspoon salt

2      tablespoons wine vinegar, or rice vinegar

3      tablespoons cornstarch, mixed with 1/3 cup water

      

1      cube tofu, cut into 1/4" strips

1      egg, beaten

1/2   teaspoon sesame oil

1/2   teaspoon hot chili oil, or to taste

      

 

     Marinate the pork in the 1/2 teaspoon soy sauce, white wine, and 1/2 teaspoon cornstarch. 

   Soak the clouds ears in hot water until soft; drain and slice into thin strips.  Soak the golden needles in hot water until soft; drain.  soak the Chinese dried mushrooms in hot water until soft; drain and slice.

     Bring the chicken broth to a boil and add the marinated pork.  Cook for a minute or two and add the clouds ears, golden needles, dried mushrooms, bamboo shoots, soy sauce, sugar, salt, and vinegar.  Bring to a simmer and add the cornstarch mixture.  Stir in the tofu and bring back to a simmer.  Stirring constantly in one direction, slowly dribble the egg in.  Stir in the sesame oil and hot chile oil and serve immediately.