Hot & Sour Soup

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 dried chinese mushrooms (soaked in warm water for 30 minutes)
• 4 ounces lamb loin
• 2 ounces bamboo shoots, rinsed (fresh or canned)
• 8 ounces firm tofu
• 30 fluid ounces chicken stock
• 1 tablespoon shaoxing rice wine
• 1 tablespoon light soy sauce
• 1 1/2 tablespoons chinese rice vinegar
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 egg, lightly beaten

Recipe

• 1 squeeze out any excess water from the mushrooms, then finely slice, discarding any tough stems.
• 2 finely slice the lamb, bamboo shoots, and bean curd all to about the same size.
• 3 bring stock to a boil. add the lamb and boil over high heat for 2 minutes. add the mushrooms and bamboo shoots and boil for another 2 minutes. next add the shaoxing, light soy sauce, rice vinegar, salt and pepper. boil for 1 minute. reduce heat to simmer, cover and cook for 5 minutes. add the bean curd and boil uncovered for 2 minutes.
• 4 to serve: rapidly stir in the egg until it has formed fine shreds.
• 5 serve immediately.