Hot and Sour Soup

• 6 cups chicken stock
• 2 tbsp. soy sauce
• 6 dried Chinese mushrooms, soaked 3 hours, drained, and juilienned
• 3/4 tsp. ground white pepper
• 1/4 cup white vinegar
• 5 tbsp. cornstarch mixed with
• 5 tbsp. water
• 1/2 cup bamboo shoots, julienned
• 1/4 cup dried cloud ears, soaked one hour, drain and shredded
• 1 cake bean curd, cut into 1/4-inch cubes
• 4 eggs, beaten
• Cooked ham, slivered
• Green onion
• Sesame oil
• Grated carrot
• Ground black pepper

1. Bring stock to a simmer, add soy sauce, ham, and mushrooms.
2. Simmer ten minutes.
3. Add pepper, vinegar, and thicken with cornstarch.
4. Adjust seasoning.
5. Add bamboo shoots, cloud ears, and bean curd.
6. Pour in eggs in very thin stream over surface.
7. Wait ten seconds, and stir gently.

chicken stock, soy sauce, chinese mushrooms, ground white pepper, white vinegar, cornstarch mixed, water, bamboo shoots, cloud ears, cake bean curd, eggs, green onion, sesame oil, carrot, ground black pepper

Taken from www.foodgeeks.com/recipes/6291 (may not work)