posted by Beck 02-22-103 9:24 AM
Hot and Sour Soup
4 cups boiling water
6 chicken bouillon cubes
1/4 pound shredded cooked pork
16 ounces canned Chinese mushrooms
12 dried lily buds
4 dried cloud ears
1/4 cup bamboo shoots
2 tablespoons soy sauce
1 cube firm tofu
3 tablespoons red wine vinegar
1/4 teaspoon pepper
2 tablespoons cornstarch
4 drops sesame oil
Soak lily buds and cloud ears in warm water for 30 minutes. Cut tofu into 1/4" strips. Heat water and bouillon to boiling, to dissolve. Mix together first 8 ingredients. Simmer 3-5 minutes. Add tofu, pepper and vinegar. Stir in cornstarch. Add sesame oil and a few slice green onion.