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Hot and Sour Soup

(for when take-out just won't do)

Ingredients

  • 6 dried wood ear mushrooms
  • 4 dried chinese black mushrooms
  • 2 tofu squares
  • 6 cups stock
  • 2 tsp salt (omit if using boullion or other salty stock)
  • 1 tsp sugar
  • 3 Tbs cornstarch
  • 3 Tbs water
  • 3 Tbs soy
  • 2-3 Tbs vinegar
  • 1 tsp worcestershire
  • 1 1/2 tsp sesame oil
  • 1 tsp pepper
  • 2 eggs, beaten
  • 2 Tbs scallion, thin sliced
  • 2 Tbs chopped or grated ginger

Recipe

  • Soak mushrooms until soft. Cut into slivers.
  • Slice tofu, scallions into strips.
  • Heat to a boil: stock, salt, sugar, mushrooms.
  • Mix cornstarch in water, and add to stock, stirring.
  • Mix soy, vinegar, worchestershire, sesame oil and pepper. Add to stock and bring to a boil.
  • Beat eggs and add to soup, stirring.
  • Remove from heat. Add scallion, ginger and tofu and serve.
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