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Hot-And-Sour Soup (Shoon Lat Tong)

By Sunset


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1/3 cup dried cloud ears (1/2 oz.), optional (see notes)

1/3 cup dried lily buds (3/4 oz.), optional (see notes)

8 ounces firm tofu

4 ounces boned pork butt or loin, fat trimmed

1/2 cup canned sliced bamboo shoots

1 1/2 quarts fat-skimmed chicken broth (see notes)

6 slices (1/4 in. thick) fresh ginger

3 tablespoons cornstarch

3 tablespoons cider vinegar

1 large egg

1/3 cup minced green onions (including green tops)

1 1/4 teaspoons sugar

3/4 teaspoon white pepper

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