Chinese Hot and Sour Soup

Let them soak until they are soft, about 10 minutes, then rinse them to rid them of any debris.

Cut the mushrooms into shreds and set them aside.

Shred the pork, scallions and bamboo shoot and cut the bean curd cake into strips.

Set these ingredients aside separately.

Bring the chicken soup to a simmer in a large saucepan.

Add the mushrooms, pork and bamboo shoots and cook the soup at a simmer for 2 minutes.

Stir in the soy sauce, vinegar, pepper and some salt (begin with about 2 tsp.) Add the bean curd and stir the soup carefully to avoid breaking the strips.

Let the soup cook one minute.

Add the cornstarch mixture and cook the soup another minute or so until it thickens slightly.

Slowly pour the beaten egg into the soup in several places and let the soup cook as the egg poaches into small clumps.

Stir the soup gently to break up the bits of egg.

Add the scallions and stir in the sesame oil.

Serve immediately.

Ronnie Fein is the author of The Complete Idiot's Guide to Cooking Basics and directs the Ronnie Fein School of Creative Cooking in Stamford.

Ronnie Fein 438 Hunting Ridge Rd.

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