Hot and Sour Soup - Tamara

From Food and Drink 'Holiday 2011'

"This version of the iconic soup is beautifully balanced between hot, sour and a touch of sweetness. You can make the soup as thick as you want, but I prefer a less thickened version, as the tastes are clearer."

Serves 4.

Ingredients

6 cups chicken stock

6 dried mushrooms, soaked for 15 minutes and thinly sliced, reserving soaking water

6-7 oz lean pork, thinly sliced

1/2 cup bamboo shoots, julienned

1 tsp finely chopped ginger

1 cup diced soft tofu

2 Tbsp soy sauce

2 Tbsp rice vinegar

1 tsp chili sauce

1 Tbsp sesame oil

1/2 tsp sugar

1/2 cup reserved mushroom soaking water mixed with 1 Tbsp cornstarch

1 egg, beaten

salt and freshly ground pepper

1 green onion, finely chopped

Directions

1. Combine chicken stock, mushrooms, pork, bamboo shoots and ginger in a pot over medium heat and simmer for 5 minutes or until pork is no longer pink.

2. Add tofu, soy sauce, rice vinegar, chili sauce, sesame oil and sugar and bring to a boil.

3. Stir in cornstarch mixture and boil for 1 minute or until slightly thickened.

4. Pour beaten egg into soup in a slow stream, stirring to make egg stringy. Season with salt and pepper, and more soy or chili sauce to taste. Sprinkle with green onions.