spicy hot and sour soup

Ingredients spicy hot and sour soup

8 cup water
8 each chicken bouillon cubes
1/4 lb shredded pork
1 can julliened bamboo shoots
1/2 cup shredded cabbage
8 oz package baby portabella mushrooms
2 hot chili pepper with seeds diced finely
8 oz diced tofu or bean curd
3 stalks green onion with tops finely chopped reserved
5 tbsp white rice vinegar
3/4 tsp sesame oil
3/4 tsp sugar
2 tbsp dark soy sauce
1 tsp salt
1 tsp white pepper
1/2 tsp black pepper
2 lightly beaten eggs reserved
1/2 cup cornstarch mixed in a half cup water reserved

how to make spicy hot and sour soup

In large stock pot add the 8 cups of water and bouillon cubes and bring to a boil until all bouillon cubes are dissolved.

Add shredded pork, bamboo shoots, cabbage, mushrooms, hot chili peppers, and tofu.

Boil 3-5 minutes, until mushrooms and cabbage are tender.

Add white rice vinegar, sesame oil, sugar, dark soy sauce, salt, white and black pepper.

Allow to simmer for 3-5 minutes.

Stir in cornstarch mixture to thicken and remove from heat.

Pour beaten eggs in a slow stream while constantly stirring in one direction.

Allow to sit 1-2 minutes, then stir in green onions.

Serve hot and enjoy!