Hot & Sour Soup

Total Time: 2 hrs 35 mins Preparation Time: 1 hr 15 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 2
• 2 (14 1/2 ounce) cans chicken broth
• 1 cup diced tofu (bean curd)
• 1 cup sliced green onion (scallions, 2 bunches)
• 2 tablespoons cornstarch
• dried wood ear mushrooms (1 1/2 oz.)
• 3/4 cup dried lily buds
• 1/4 lb lean lamb, cut into matchstick strips
• 1/4 cup bamboo shoot, cut into matchstick strips
• 1 1/2 cups water
• 2 eggs, beaten
• 4 tablespoons rice or 4 tablespoons vinegar
• 4 teaspoons pure sesame oil
• 1/16 teaspoon cayenne pepper (or less)
• 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 saucepan over medium-high heat, heat broth, lamb, bamboo shoots, softened woodear mushrooms, dried lily buds, tofu and green onions.
• 3 in a small cup blend the cornstarch smoothly with water.
• 4 gradually stir the cornstarch mixture into the broth mixture. heat to boiling, stirring constantly until mixture thickens slightly.
• 5 remove from heat.
• 6 slowly pour the beaten eggs into the soup, while stirring gently in one direction.
• 7 stir in the remaining ingredients before serving.