HOT AND SOUR SOUP
1/4 cup of dried lily stems
1/4 dried wood ear
8 dried black mushrooms
2-46 ounce cans of chicken broth
1 small can of slivered bamboo shoots
1/2 cup of chopped green onions
10 dried hot peppers
9 tablespoons of rice vinegar
1/3 cup of cornstarch
2/3 cup of water
2 beaten eggs
In a large bowl, combine lily stems, wood ear and dried
mushrooms.
Add warm water to cover. Soak for 30 minutes. Drain. Remove
mushroom stems and slice. Set aside.
Meanwhile, in a large stock pot, add chicken broth and soaked
lily
stems, wood ear, mushrooms, bamboo shoots and a 1/4 cup of
green
onions.
Cut hot peppers in half and remove seeds. Wrap in cheesecloth
and add to chicken broth; add rice vinegar. Simmer for 30 minutes.
Remove peppers.
In a small bowl, combine cornstarch and water. Blend thoroughly.
Add to soup. Simmer for 5 minutes.
In a small bowl, beat eggs. Dribble eggs into soup in a slow steam.
Ladle into soup bowls. Top with remaining green onions.