From: utzoo!decvax!harpo!floyd!vax135!houxi!houxf!rosin Newsgroups: net.cooks Title: Hot and Sour Soup Article-I.D.: houxf.166 Posted: Thu Jun 10 08:59:46 1982 Received: Fri Jun 11 03:35:49 1982 Submitted in response to ...!houxf!sam - Adapted from the New York Times International Cookbook. 4 dried Chinese Mushrooms 1/4 lb. lean pork 1/2 cup bamboo shoots 2 pcs. fresh bean curd 4 cups chicken stock 1 tsp. salt (less if desired) 1 tbsp. soy sauce 2 tbsp. cornstarch mixed with 1/4 cup water 1 egg 1 green onion, chopped 1 tbsp sesame oil 2 tbsp (or more!) vinegar 1/4 tsp ground black pepper soak mushrooms in warm water 20 mins. Reserve the liquid. Combine stock and mushroom liquid in a pot and bring to a boil. Cut mushrooms, pork, bean curd, and bamboo shoots into thin strips. Add salt, soy sauce, bamboo shoots, mushrooms to pot; simmer 5 minutes. Add bean curd and return to boil. Add a small amount of the hot liquid in the pot to the cornstarch mixture and stir. Add this mixture to the soup and cook 1 to 2 minutes. Beat egg lightly, add to soup, stir once gently, and remove pot from heat. Add vinegar, pepper, and sesame oil; stir once. Sprinkle with onion and serve. Additional vinegar may be added by diners at the table. Bob Rosin, BTL Lincroft