Chinese Hot and Sour Soup

Sweet and sour is a classic taste for the Chinese and one the west eagerly embraced.

• 6 dried Shitake mushrooms
• 1/2 pound tofu (bean curd), in 1/2 inch cubes
• 1 egg
• 3 tablespoons vinegar
• Freshly milled black pepper to taste
• 4 cups chicken stock
• 2 tablespoons soy sauce
• 1/2 pound small shrimp, peeled and deveined

METHOD

Soak the mushrooms in lukewarm water for 20 minutes. When soaked, take out stem and slice mushrooms in thick slices. Strain soaking water and set aside.

Beat egg until mixed.

In a separate bowl whisk together vinegar, pepper, cornstarch and water. Whisk until there are no lumps in the cornstarch.

Put chicken stock in a large saucepan. Stir in mushroom water, mushrooms, soy sauce, tofu and shrimp. Bring to a boil over low heat. The time needed to boil will heat the tofu through and cook the shrimp.

Lower heat and drizzle egg in a stream into soup. Allow egg to set (10 - 15 seconds), then pour in vinegar mix and stir. Let cook for 1 minute. Serve immediately.

Serves: 4

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