HOT AND SOUR SOUP (CHINESE)

HOT AND SOUR SOUP (CHINESE)

Ingredients:
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6 cups    chicken stock (seasoned with some ginger)
2 tblsp    light soy sauce
1/4 lb    lean pork, in 1/4 inch cubes
6    dried Chinese mushrooms (soaked 3 hrs., drained, julienned)
3/4 tsp    ground white pepper or more to taste
1/4 cup    white vinegar -- more or less to taste
5 tblsp    cornstarch mixed with 5 tblsp water salt if needed
1/2 cup    bamboo shoots, julienned
1/4    dried cloud ears, soaked 1 hr., drained, and shredded
1 cake    bean curd, cut into 1/4 inch cubes
4    eggs, beaten


Garnish:
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cooked ham, cut in slivers green onion, chopped
sesame oil to taste grated carrot
ground black pepper


Instructions:
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Bring stock to simmer, add soy sauce, pork, and mushrooms.    Simmer 10


minutes.    Add pepper, vinegar, and thicken with cornstarch mixture. Adjust seasonings to taste.    Add bamboo, cloud ears, and bean curd. Bring to simmer and pour in eggs in a very thin stream over the surface
of the soup.    Wait 10 seconds and stir gently.    Add garnishes and serve. Note: Add garlic and red chili paste for more heat.