How to make it

  • Heat oil(s) in wok or large pot over med high heat
  • add ginger,chili paste, musrooms,bamboo shoots, and pork.
  • Stir & cook for 1 min. to infuse flavor
  • Combine in small bowl Tamari,sugar,rice vinegar,salt & pepper
  • POut this into the wok or pan and toss everything together (it should smell really fragrent) cook1min. pour stock over, and bring to a boil, simmering for about 10 min.add tofu cook for 3 min.
  • disolve cornstarch n water well to make a slurry. Mix into soup until it thickens a bit.
  • Stir soup in a circle in one direction. while soup is spinning, slowly stir in the beaten eggs ( it will cook immediatly) You dont want to stir now, just let the eggs feather into the broth.
  • Garnish with green onion.

Reviews & Comments 1

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    " It was excellent "
    fizzle3nat ate it and said...
    This sounds fantastic! I love the 'Chinese Stock', too - great idea and a wonderful way to get extra flavor in there. Hot & Sour soup is a favorite of both my husband and myself. Great post! - Natalie
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