Recipe for Hot and Sour Soup #4 (Seun Lot Tong) 
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Yield:
6
Ingredients:
Amount Ingredient
5 cup nonfat chicken broth
1 slc ginger 1/2-inch thick lightly smashed
40 x tiger lily buds soaked in hot water 30 minutes washed - hard ends removed - cut in half
2 tbl cloud ears soaked in hot water 30 minutes washed three times to remove grit
1/2 cup bamboo shoots julienned
1/4 tsp salt
1/2 tsp hot pepper flakes
3 tbl red wine vinegar
4 oz lean pork loin shredded
3 tbl cornstarch mixed with
3 tbl cold water
2 lrg eggs beaten
1/2 tsp dark soy sauce
2 x cakes fresh bean curd (8 ounces) cut into 1/3-inch strips
Instructions:
Instructions: In a large pot place stock, ginger, tiger lily buds, cloud ears, bamboo shoots, and salt. Cover pot and bring to a boil over high heat. Lower heat and simmer for 10 minutes. Add hot pepper flakes and vinegar and stir in.

Turn heat back to high and return soup to a boil. Boil for 2 minutes. Add pork, stir and cook for 2 minutes more.

Stir cornstarch mixture and pour into soup, stirring to combine thoroughly. Add beaten eggs in the same manner. Add soy sauce and mix well. Add bean curd strips, stir and bring soup back to a boil. Turn off heat, transfer to a heated tureen, sprinkle with sliced scallions, and serve.

Yield: 6 servings

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