Chinese Hot and Sour Soup

This fabulous soup was part of “June Lee’s Famous Chinese Banquet.” When I make this for a large group, I keep it fairly mild, then I pass the hot chile oil to my guests so they can make it spicy to their taste.

6 Servings

1 cup shredded pork

1/2 teaspoon soy sauce

1/2 teaspoon white wine

1/2 teaspoon cornstarch

1 large cloud ears

1/2 cup tiger lily buds, (golden needles)

3-4   Chinese dried mushrooms

6 cups chicken broth

1/2 cup shredded bamboo shoots

2 teaspoons soy sauce

1 teaspoon sugar

1/2 teaspoon salt

2 tablespoons wine vinegar, or rice vinegar

3 tablespoons cornstarch, mixed with 1/3 cup water

1 cube tofu, cut into 1/4" strips

1 egg, beaten

1/2 teaspoon sesame oil

1/2 teaspoon hot chili oil, or to taste

Marinate the pork in the 1/2 teaspoon soy sauce, white wine, and 1/2 teaspoon cornstarch.

Soak the clouds ears in hot water until soft; drain and slice into thin strips. Soak the golden needles in hot water until soft; drain. soak the Chinese dried mushrooms in hot water until soft; drain and slice.

Bring the chicken broth to a boil and add the marinated pork. Cook for a minute or two and add the clouds ears, golden needles, dried mushrooms, bamboo shoots, soy sauce, sugar, salt, and vinegar. Bring to a simmer and add the cornstarch mixture. Stir in the tofu and bring back to a simmer. Stirring constantly in one direction, slowly dribble the egg in. Stir in the sesame oil and hot chile oil and serve immediately.