Hot And Sour Soup

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After trying many recipes, this one comes the closest to the soup served at my favorite chinese restaurant. Be sure and have all ingredients cut, measured, etc. Before you start, because it goes together fairly quickly once you get going.

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Steps

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Soak wood ear mushrooms in hot water for 30 minutes.

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Drain and julienne the mushrooms after removing tough center / core of each mushroom.

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In a wok , over medium heat , add oil.

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Season pork with salt and pepper.

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When the oil is hot , add the pork and chopped white onions and stir fry for 2 minutes.

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Add all mushrooms , bamboo shoots and bean curd.

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Season with salt and pepper.

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Saut for 2 minutes.

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Add the stock and bring to a boil.

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Reduce to a simmer and cook for 5 minutes.

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Dissolve the cornstarch in water.

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Stir the cornstarch mixture into simmering liquid.

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Bring back to a boil and cook for 2 to 3 minutes.

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Reduce the heat to a simmer and add the soy sauce and rice vinegar.

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In a wide circle , stir in the beaten eggs.

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Stir gently until the eggs are cooked.

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Season the soup with tabasco sauce to desired hotness.

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Reseason soup with salt and pepper to taste.

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Serve in bowls , topping with green onion tops and crispy noodles if desired.

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The tabasco provides the hot , adjust q.

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Ingredients

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dried wood ear mushrooms, hot water, vegetable oil, lean pork, green onion, salt, fresh ground black pepper, straw mushrooms, sliced mushrooms, bamboo shoots, bean curd, chicken stock, cornstarch, water, soy sauce, rice vinegar, egg, green onion top, tabasco sauce