Source:

helen batenhorst

Serves/Makes:4

Ingredients

• 4 or more dried chinese mushrooms, soaked in warm water for 30 minutes
• 4 oz (112 grm). pork or chicken
• 1 8 oz (224 grm). package fresh tofu
• 1/3 cup (80 ml) sliced bamboo shoots, drained
• 2-1/2 cups (600 ml) chicken stock
• 1 tbsp (15 ml) chinese rice wine or dry sherry
• 1 tbsp (15 ml) light soy sauce
• 1 tbsp (15 ml) rice vinegar
• salt and ground white pepper
• 1 tbsp (15 ml) cornstarch paste to thicken

Preparation

• Squeeze the soaked mushrooms dry, then discard the hard stalks.
• Thinly shred the mushrooms, meat, tofu and bamboo shoots.
• Bring the stock to a rolling boil in a wok and add the shredded ingt=redients.
• Bring back to a boil and simmer for about 1 minute.
• Add the wine or sherry, soy sauce and vinegar and season.
• Bring back to a boil, then add the cornstarch paste.
• Stir until thickened and serve.

Comments

My son loves hot and sour soup so I searched and this is the closest I came. It's very good.