Hot And Sour Soup

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 2
• 2 (14 1/2 ounce) cans chicken broth
• 1 cup diced tofu (bean curd)
• 1 cup sliced scallion (2 bunches)
• 2 tablespoons cornstarch
• 1 tablespoon gingerroot (finely chopped)
• 1 1/2 ounces dried wood ear mushrooms
• 1/4 lb lean lamb (cut into matchstick strips)
• 1/4 bamboo shoot (cut into matchstick strips)
• 1 1/2 cups water
• 2 eggs, beaten
• 1/4 teaspoon garlic powder
• 4 tablespoons rice vinegar or 4 tablespoons vinegar
• 4 teaspoons pure sesame oil
• 1/16 teaspoon cayenne pepper
• 2 tablespoons soy sauce

Recipe

• 1 in a large bowl soak the dried woodear mushrooms in hot water at least 1 hour or until soft.
• 2 in a 2 quart saucepot over medium-high heat, cook the broth, lamb, bamboo shoots, softened mushrooms,gingerroot, tofu and scallions.
• 3 in a small cup blend the cornstarch smoothly with water.
• 4 gradually stir the cornstarch mixture into the broth mixture.
• 5 heat to boiling, stirring constantly until mixture thickens slightly.
• 6 remove from heat.
• 7 slowly pour the beaten eggs into the soup, while stirring gently in one direction.
• 8 stir in the remaining ingredients before serving.