Jamaica's Ajeen Beckford Hot & Sour Soup

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 8 fresh shiitake mushrooms
• 5 ounces bamboo shoots, julienne
• 6 green onions, bias cut
• 2 1/2 ounces peanut oil
• 6 ounces malt vinegar
• 1 tablespoon pepper
• 3 tablespoons soy sauce
• 2 teaspoons pepper picante sauce
• 2 teaspoons sesame oil
• 3 quarts chicken stock
• 6 ounces cooked lamb, diced or 6 ounces diced raw shrimp
• 1/2 teaspoon salt
• 2 ounces cornstarch
• 6 ounces bean curd or 6 ounces tofu, cubed
• 3 beaten eggs

Recipe

• 1 mushroom, bamboo and green onion in peanut oil for 1 minute. remove from heat.
• 2 add vinegar, pepper, soy sauce, sambol and sesame oil. reserve until ready to finish soup.
• 3 add hot chicken stock, to reserved base mixture and bring to a boil. add lamb, shrimp and salt. simmer just for a minute.
• 4 dissolve cornstarch in a little water and stir into soup. simmer a further 2 minutes to thicken.
• 5 add bean curd and swirl soup while pouring in beaten egg. stop stirring and allow egg to set into streaks. do not stir again or reboil.