Linda's Hot And Sour Soup

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/4 lb boneless lamb loin
• 1/2 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon soy sauce
• 6 medium dried black mushrooms
• 4 ounces firm tofu
• 4 cups chicken broth
• 3 tablespoons vinegar
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1/2 cup canned bamboo shoot, shredded
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1/4 teaspoon pepper
• 2 eggs, slightly beaten
• 2 tablespoons chopped green onions
• 2 teaspoons red pepper sauce
• 1/2 teaspoon sesame oil

Recipe

• 1 trim fat from lamb, cut with grain into 2" strips. cut strips across grain into 1/8" slices. stack slices; cut into thin strips.
• 2 in a medium bowl, toss lamb, cornstarch, salt, and soy sauce. cover and refrigerate 15 minutes.
• 3 soak mushrooms in hot water 20 minutes (or until soft); drain. rinse in warm water; drain. squeeze out excess water. remove and discard stems; thinly slice caps.
• 4 cut tofu into 1 1/2 x 1/4 inch pieces.
• 5 in a 3-quart pot, heat broth, vinegar, soy sauce, and salt to boiling. stir in bamboo shoots, mushrooms, lamb, and tofu. heat to boiling. reduce heat, cover and simmer 5 minutes.
• 6 mix together cornstarch, water, and pepper; stir into soup.heat to a rolling boil over high heat, stirring constantly. note: if broth is not heated to a roilling boil, the egg will not form threads. pour egg slowly into soup, stirring constantly with a fork until egg threads form.
• 7 stir in green onions, pepper sauce, and sesame oil.