Hot and Sour Soup
One of my favorite soups enjoyed at my favorite Chinese restaurant. This one is tweaked a bit, adding not so familiar flavors of lime juice and patis (fish sauce). Feel free to add additional chili garlic paste if bring to your level of spice.
1/2 c. pork belly, fat trimmed; thin strips
3 dried shiitake mushrooms, soaked, stemmed; sliced
1/2 c. shrimp, peeled, deveined
6 c. chicken stock
1/4 c. bamboo shoots, thinly sliced
3 stalks green onion, chopped
salt and white pepper to taste
1 TB sugar
1 tsp. dark Aloha shoyu
1/2 tsp. light Aloha shoyu
1-2 tsp. chili garlic sauce, to taste
1/4 c. rice wine vinegar
2 TB fresh lime juice
1 tsp. patis (fish sauce)
dash of sesame seed oil
dash of sherry
1 large egg, well beaten
1 TB cornstarch mixed with 2 TB chicken stock
In a large saucepan over medium high heat; combine pork, shrimp and stock. Bring to a boil. Reduce heat to a gentle simmer for 4-5 minutes. Add remaining ingredients, except for the egg and cornstarch mixture. Cook for 1-2 minutes over low heat. Remove from heat; gradually stir in egg. Mix a spoonful of the hot soup with the cornstarch mixture, add into soup; stirring constantly. Bring soup back to simmering point for 1 minute to thicken.
Serve immediately. Serves 4-6.