Hot & Sour Soup (large pot)
10-12 cans chicken stock (more or less if you like more broth or not)
2 lbs pork, julienned
3-4 tablespoons garlic chili paste (this would make it medium spicy.)
5 tbs soy sauce
2 tbs white pepper
4 eggs, beaten
8 tbs corn starch
3 8oz cans bamboo shoots diced
3 8oz cans water chestnuts diced
2 packages dried shiitake mushrooms, hydrated in warm water for 1 hour prior to cooking. Dice and remove hard stems
2 cans straw mushrooms diced
1 extra firm cake tofu cut into small cubes
1/3 cup white vinegar
3 tbs sesame oil
1/2 package dried black fungus hydrated in warm water for 1 hour prior to cooking. Diced
Scallions for garnish
Add pork, soy sauce, garlic chili, straw mushrooms, and shiitake. Simmer over med high heat for 5-8 mins. Stir regularly.
Add white pepper, vinegar, bamboo shoots, water chestnuts, and fungus. Simmer 5 more mins stirring regularly.
Add tofu and mix lightly not to break tofu. Let stand 2-3 mins.
Add chicken stock. Bring to soft boil.
Add corn starch to water. Add slowly and mix well so corn starch doesn't clump. you may need more. The soup should slightly thicken after boiling. If not thick enough, add more cornstarch/water mixture and let boil to thicken.
Bring to a boil. Slowly add beaten eggs. Use a fork and drizzle egg over the top of the soup so it doesn't make large clumps.
Add sesame oil and stir.
Soup is ready to serve!! Enjoy!!!