Linda's Hot And Sour Soup

Linda's Hot And Sour Soup

6 c. chicken stock
1/2 lb. lean pork, julienned
2 T. garlic
1-2 T. red chile paste, depending on how hot you like it
2 T. soy sauce
3/4 tsp. white pepper, ground
4 eggs, beaten
4 T. cornstarch
1/2 c. bamboo shoots, julienned
1/2 c. water chestnuts, julienned
1 1/2 c. chinese mushrooms, sliced
1 12 oz. pkg. firm tofu, cut into 1/4x2" sticks
1/3 c. white vinegar
1 tsp. sesame oil
1/2 c. dried black fungus, soaked for 1 hr., & cut up fine
scallions, finely chopped

Bring the stock to a simmer.
Add soy sauce, pork, mushrooms and
chile paste. Simmer for about 10 mins.

Add white pepper, vinegar, bamboo shoots,
water chestnuts, fungus, tofu., and simmer 5 mins.

Mix cornstarch with 5 T. water and add to soup.

Bring back to simmer, and pour the eggs in a very
thin stream over the surface, stirring in one direction
as you add the eggs. Let stand for 10 seconds,
then stir in the sesame oil.

Serve with a chopped scallions on top.

Tip:
The pepper, chile paste, and vinegar can be varied
according to your taste.
If you want the broth a little thicker,
add another tablespoon of water and cornstarch,
when thickening the broth.

If you like it a little hotter, use 2 T. of red chili paste,
instead of 1.

If you like it a little milder, don't add as much white pepper.

It you like it a little more sour,
add a little more vinegar, to taste, a little at a time.