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Hot and Sour Soup – Hip Hop Cookbook

Hot and Sour Soup

6 cups chicken, pork, or veal stock
2 oz. vermicelli rice noodles, broken into shot lengths
1 cup cooked pork, sliced thin
2 dried chinese mushrooms, soaked in water to soften, drained, and sliced thin
3 canned bamboo shoots, julienned
1" ginger, peeled, minced
1 tbsp cornstarch mixed with 1/4 cup cold water
1 egg, beaten
1 tbsp sambal oelek
1 tbsp soy sauce
1 tbsp white vinegar
2 tsp sesame oil
3 scallions, minced

Heat the stock in a dutch oven and bring to a simmer.
Add the noodles, pork, mushrooms, bamboo and ginger.
Stir in the cornstarch mixture and bring to a boil.
Stirring constantly, add the beaten egg.
Turn off the heat and add the remaining ingredients. Check the seasoning. Serve.

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