Hot & Sour Chinese Soup 3 c Chicken broth

1 tb Soy sauce, reduced-

Sodium 4 Chinese mushrooms,

Dried, soaked for 15 Minutes in boiling Water, stems removed No. 219 -Yields 2 Servings 1 Cake soybean curd (tofu),

Cut into 2-inch strips 1/4 Wide

1/4 ts White pepper

2 tb Lemon juice

2 tb Cornstarch, mixed with

3 tb Water, cold

and caps cut into fine 1 egg, lightly beaten strips 2 tsps Oriental sesame oil, 1/2 cup bamboo shoots, cut in- or to 2-inch strips, 1/4- 1/4 tsp hot chili oil inch wide scallions, finely 1/4 lb pork, raw, lean, cut chopped

for garnish into narrow strips Combine the broth, soy sauce, mushrooms, bamboo shoots and pork in a large saucepan. Bring to a boil. Reduce the heat. Simmer for about 3 minutes. Add the bean curd, pepper and lemon juice. Bring to a boil. Add the cornstarch mixture (stir the mixture again just before adding). Cook, stirring, until the soup thickens slightly. Pour the egg in very slowly, stirring constantly. Remove from the heat. Stir in the sesame oil or sprinkle with chili oil. Garnish with scallions. Hot & Sour Soup No. 2588 Yields 6 Servings