Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 c Pork or chicken stock 2 ts Sesame oil
2 oz Cellophane noodles, 4 Dried Chinese mushrooms
Soaked 1 ea Sm bamboo shoot, chopped
1 c Finely chopped chicken/pork 1 tb Corn starch
-soaked and chopped 1 ea Egg, slightly beaten
1 ts Finely grated ginger 1 tb Light soy sauce
4 tb Cold water 1 tb Vinegar
1 tb Tomato sauce (or 2) 1 pn Ground red pepper
1/2 ts Salt (or to taste) 2 ea Spring onions, chopped
Ground black pepper Fine

Strain stock, chill and remove fat from surface. Bring to the boil
in a large pan and add noodles cut in short lengths, pork or chicken,
mushrooms, bamboo shoot and ginger. Stir the corn starch and the
cold water together to blend thoroughly and add to simmering soup,
stirring constantly until it boils and clears. Dribble the beaten
egg into soup, stirring rapidly with chopsticks or fork so that it
sets in fine shreds.
Remove soup from heat, add remaining ingredients and mix well,
taste and correct seasoning as required. The taste should be quite
sour and hot, but not overpoweringly so. ~-The Complete Asian
Cookbook, Charles E. Tuttle Co, 1992
Submitted By DAVID STEPHENSON On 02-12-95

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