Marc’S Hot And Sour Soup

1. 1

   Combine; pork, sesame oil, soy, and cornstarch let stand at least 1/2 hour.

2. 2

   In large hot stock pot, add oil and sear the pork, the corn starch will stick to the bottom of

3. 3

   the pan don't burn it but it can get brown and you're OK. Take out pork and put aside.

4. 4

   Add chilies, garlic and ginger and stir, cook garlic lightly.

5. 5

   Add stock and stir scraping bottom of pan to dissolve the cooked corn starch.

6. 6

   Add sugar, bamboo, mushrooms, and bring to a boil.

7. 7

   When boiling drizzle eggs into soup to form ribbons

8. 8

   Add cornstarch paste to thicken soup (you can skip this if you like a thinner soup, it keeps

9. 9

   in fridge better without it)

10. 10

    Add vinegar, soy, sesame oil, scallion bottoms, pork, tofu, and bean sprouts.

11. 11

    Add white pepper and check taste, for more tart add more vinegar, for more salt add more

12. 12

    Soy sauce. Sprinkle green scallions over soup when served. You can add just about any

13. 13

    Asian vegetable to this like Bok Choy or a few cut up snow peas.

14. 14

    This makes enough for an army and is best eaten right away.

No additional tips available.