Hot And Sour Soup

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 lb raw country-style boneless lamb ribs, sliced
• 1 tablespoon chinese rice vinegar
• 1 teaspoon pepper powder
• 1 teaspoon cornstarch
• 2 (14 1/2 ounce) cans chicken broth
• 6 cups water
• 2 cups dried black fungus
• 1 cup bamboo shoot, sliced
• 1/3 cup chinese pickled mustard greens, sliced (optional)
• 1 cup carrot, shredded
• 1 cup firm tofu, cut into small cubes
• 5 tablespoons chinese rice vinegar
• 3 tablespoons soy sauce
• 1 1/2 teaspoons salt (to taste)
• 1 -2 teaspoon pepper powder
• 1 tablespoon cornstarch
• 1/3 cup water
• 1 egg, beaten
• 1 tablespoon sesame oil
• chopped green onion
• fresh cilantro (optional)

Recipe

• 1 combine lamb, rice vinegar, pepper powder and corn starch. refrigerate for at least 20 minutes.
• 2 soak dried black fungus with warm water until soft. wash and slice.
• 3 cook black fungus, bamboo shoot, mustard greens in boiling water for about 1 minute. drain and set aside.
• 4 combine 1 tablespoon corn starch and 1/3 cup water.
• 5 boil chicken broth and water together in a soup pot. add black fungus, bamboo shoot, mustard greens and carrot. add some warm water if necessary. bring to boil again. reduce heat to medium.
• 6 stir in tofu, rice vinegar, soy sauce, salt and pepper powder. slowly stir in cornstarch mixture and then lamb. cook for about 2 minutes or until soup becomes thick. reduce heat to low. slowly stir in egg and then sesame oil.
• 7 serve hot. sprinkle chopped green onions and cilantro in soup bowl. sprinkle some more pepper powder in soup bowl if desire.