Marty Feins' Hot Sour Soup -

1/2 c Golden needles

-(tiger lillies) 1/2 lb Roast pork, shredded

7 tb Cornstarch in

1 cup water

1/2 c Sherry

2 Bean curds cut 9 pieces

6 tb Rice wine vinegar

1/4 ts White pepper

1/2 ts Hot oil

2 tb Sesame oil

4 Scallions garn

12 c Chicken stock

1/2 ts Salt

3 ts Light soy

2 Eggs, beaten

1 c Shredded chicken

1 c Bamboo strips julliene

20 mins in warm water, save water. Shred ears, halve needles. Shred chicken, pork, combine with

2 tbs cornstarch and sherry, set aside. Combine vinegar, pepper, hot oil and sesame oil in bowl and set aside. Boil chicken stock, salt and soy, add pork-chicken mixture, boil

1 minute, add tofu, needles and ears. Boil

1 minute, mix rest of cornstarch with water and add to soup. (use water from ears and needles for mixing) lower heat, add vinegar mixture, adjust seasoning. slowly stir in beaten eggs, garnish with cut scallions. Serve in heated bowls. Posted by M.FEINS