6 cups chicken stock(seasoned with some ginger)
2 Tbsp. light soy sauce
1/4 lb. lean pork, in 1/4 inch cubes
6 dried Chinese mushrooms(soaked 3 hrs., drained, julienned)
3/4 tsp. ground white pepper or more to taste
1/4 cup white vinegar–more or less to taste
5 Tbsp. cornstarch mixed with 5 Tbsp. water
salt if needed
1/2 cup bamboo shoots, julienned
1/4 dried cloud ears, soaked 1 hr., drained, and shredded
1 cake bean curd, cut into 1/4 inch cubes
4 eggs, beaten
Garnish
cooked ham, cut in slivers
green onion, chopped
sesame oil to taste
grated carrot
ground black pepper

Method

Bring stock to simmer, add soy sauce, pork, and mushrooms. Simmer 10
minutes. Add pepper, vinegar, and thicken with cornstarch mixture.
Adjust seasonings to taste. Add bamboo, cloud ears, and bean curd. Bring
to simmer and pour in eggs in a very thin stream over the surface of the
soup. Wait 10 seconds and stir gently. Add garnishes and serve.

1 Qt chicken broth
2 oz shredded pork tenderloin
2 oz shredded bean curd
2 Tblsp shredded bamboo shoots
2 Tblsp shredded cloud ears
2 Tblsp dry lily buds
1 Tblsp fresh ground black pepper
1 tsp salt
1 tsp sugar
1 tsp dark soy sauce
3 Tblsp cider or rice wine vinegar
2-3 tsp cornstarch dissolved in 2 Tblsp water
1 egg, beaten
few drops sesame oil
2 Tblsp minced scallions or green onions

Method

In a heavy kettle, bring the broth to a boil. Meanwhile soften the
shredded cloud ears and dry lily buds in water to cover. Drain well
Add the pork, bean curd, bamboo shoots, cloud ears and lily buds to
the boiling stock. Bring again to a boil and stir in the pepper, salt,
soy sauce, and vinegar. Slowly stir in the dissolved cornstarch until
desired thickness. Slowly pour the egg into the soup, whisking constantly
to form thin strands of egg. Remove from heat and add oil. Ladle into
bowls and garnish with minced scallions. Serves 4. Preperation time: ~20min
Cooking time: ~20 min

7 1/2 cups chicken broth – use canned over cubes

. 1/4 – 1/2 lb. pork – shredded

Marinade:
1/2 tsp. cornstarch
1 tsp. sesame oil
1/2 tsp. sherry

. 3 cups hot water
. 20 small dried tree ears
. 20-30 dried tiger lily buds
. 8-12 dried Chinese (black) mushrooms

. 6-12 oz. fresh mushrooms – sliced
. 1-2 cans water chestnuts – sliced
. 1 carrot – shredded
. 1 can bamboo shoots – shredded (optional)

. 1/2 – 3/4 lb. tofu – shredded

. 6 tbsp. cornstarch
. 6 tbsp. COLD water

. 1/4 cup Worcestershire Sauce
. 1/4 cup Vinegar

. 1 egg – beaten

. 1/2 – 1 tsp. black pepper
. 1/2 – 1 tsp. white pepper
. 2 – 4 tbsp. brown sugar (optional)
. 1 tbsp. sesame oil
. Tabasco sauce (to taste)

Method

1. Start heating chicken broth on low heat.

2. Mix marinade ingredients and add shredded pork. Let stand
at least 20 minutes.

3. Add tree ears, tiger lily buds, and Chinese mushrooms to hot
water and let soak for 20 minutes.

4. While the meat is marinating and the dried ingredients are
rehydrating, slice and shred the vegetables and tofu.

5. When the dried ingredients are done soaking, remove the stems
from the Chinese mushrooms and slice them. Remove the stems
from the tiger lily buds and remove any hard spots from the
tree ears. If the tree ears are too large to fit on a soup
spoon cut them.

6. Mix 6 tbsp. cornstarch with 6 tbsp. COLD water.

Making the soup:

1. Bring the chicken broth to a full boil and reduce heat to
medium.

2. Add all of the vegetables (tree ears, tiger lily buds, Chinese
mushrooms, fresh mushrooms, water chestnuts, carrot, and bamboo)
and simmer for 3-4 minutes.

3. Add pork (with marinade) and tofu and wait until soup is
boiling.

4. Add Worcestershire sauce and vinegar.

5. Stir cornstarch/water paste and SLOWLY stir into soup. Wait
until soup thickens slightly.

6. Stir beaten egg into soup.

7. Add black pepper, white pepper, brown sugar, sesame oil, and
Tabasco.

* 1 pound cubed beef stew meat
* 1 pound pork spareribs
* 1 pound pork chops
* 1 pound smoked pork butt
* 1 cup water
* 4 pounds sauerkraut
* 1 cup water
* 4 pounds finely chopped cabbage
* 1/4 pound bacon
* 1/2 cup chopped onion
* 2 tablespoons all-purpose flour
* 1 pound kielbasa sausage, sliced thin
* 1 (29 ounce) can diced tomatoes
* salt and pepper to taste

Method

1. Brown the beef, spareribs and loin chops in a large heavy pot. Put the browned meats and the smoked pork butt with 1 cup of water into a separate, covered pan and simmer until tender, removing the pork chops after about 30 minutes, the butt after 1 hour, the beef after 1 1/2 to 2 hours and the spareribs after 2 hours.
2. Meanwhile, pour off all the fat from the first pot and put in the sauerkraut and one cup of water. Stir in the chopped cabbage. Cover and cook until cabbage is tender, about 30 minutes. Remove lid and keep pot on a very low simmer.
3. In a third pan, fry bacon until crisp, then crumble into sauerkraut mixture. Remove most of the bacon fat and fry onions and flour until they just brown. Mix into sauerkraut mixture.
4. As you remove the meats from the second pan, cut away fat and bone and cut the meat into small pieces. Add to sauerkraut mixture.
5. Skim the fat off the meat juices and add to sauerkraut mixture. Take off skin from kielbasa and cut into slices. Add to sauerkraut mixture with the tomatoes. Salt, pepper to taste. Bring to a boil, simmer 5 minutes and serve hot.

5-6 medium sized potatoes
half a bunch of green onions, sliced
1 (or more) shiitake or Chinese black mushroom (I also like to toss
in a few dried porcini mushrooms)
1 chicken leg
1 cup milk
pepper
bay leaves

Method

Soak the mushroom in hot water for 30-45 minutes.

Peel and slice the potatoes. Saute the onions in a little bit of olive
oil over medium heat. Add the potatoes and a quart of water. Put in
the bay leaves and the chicken leg. Simmer for an hour.

Dice the mushroom and add the mushroom pieces and the soaking water to
the soup.

When the potatoes are done, smash them with a fork or a potato masher
and stir the soup well. Add the milk and season with salt and pepper.
Oh, before you smash the potatoes, take the chicken leg out and cut the
chicken into little pieces and add it back in.

* 1 pound ground sirloin
* 1 green bell pepper, chopped
* 1 cup finely diced onion
* 1 (29 ounce) can diced tomatoes
* 1 (15 ounce) can tomato sauce
* 1 (14 ounce) can chicken broth
* 1/4 teaspoon dried thyme
* 1/4 teaspoon dried sage
* salt and pepper to taste
* 1 cup white rice

Method

1. In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
2. Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
3. In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.

500g (1 lb) red lentils
1.8 l (3 pints) meat or chicken stock
1 tsp ground cumin
Salt and Pepper to taste
Pinch of Cayenne (optional but good)

Method

Put lentils in a large pot with stock and Bring to a boil. Remove any
scum and simmer for 30 minutes or until lentils disintegrate. Add salt,
pepper, cumin and cayenne when the lentils begin to soften. Add water
if it gets too thick.

Garnish with fried onions and garlic flavored with coriander, parsley or
dill, pita and a lemon wedge.

Note:
This recipe requires a good tasting stock. DON’T use cubes!!

To make chicken stock:
Get some chicken bones from your local butcher or save and freeze them
when you de-bone chicken breasts.

Prepare a mirepoix (chopped carrots, onions or shallots, celery or
celery root (preferable, also known as celeriac) and garlic) exact
quantities depend on the volume of stock you are making and your own
personal taste.

Sweat the mirepoix on medium head with a little oil (let the veggies
cook alone for a while)

If using fresh bones , add them to the mirepoix and heat them up. Do
not do this for frozen bones and meat as too much blood will be released
later and cloud the stock.

When the bones are hot, add very cold water (as much as you want,
depends on how much bones you have).

Add a few peppercorns and whatever other herb and spice you like
(oregano is nice)

Simmer for 3-4 hours removing scum frequently.

Strain stock through a couple layers of cheesecloth

8 oz sliced ham
4 oz small mushrooms
8 oz lean pork
1 oz chinese pickles
4 oz bamboo shoots
7 cup chicken stock
1/2 cup white wine
1/2 tsp salt
2 tblsp corn starch
1/4 cup water
2 tblsp white vinegar
1 tsp sesame oil
1 egg
6 shallots (green onions)
8 oz bean curd (fresh)
soy sauce

Method

Cut ham into very fine shreds, slice mushrooms thinly, cut pork,
pickles, and bamboo shoots into very fine shreds.

Place chicken stock, wine and salt into large pan, bring to boil, boil
uncovered for 5 minutes. Remove pan from heat. Place corn starch and
water into bowl, stir until wll combined. Gradually add mixture to
chicken stock, stir until combined. Return pan to heat, stir until soup
comes to boil, reduce heat, add ham, mushrooms, pork, pickles and bamboo
shoots. Stir until mixed. Simmer uncovered for 5 minutes.

Stir in vinegar and oil. Beat eggs and gradually add to chicken stock,
stirring constantly. Add chopped shallots, add bean curd cut into 1/2
inch cubes. Simmer 3 minutes. Spoon into individual bowls, top with a
tsp of soy sauce.

1 qt chicken broth
2 oz shredded pork tenderloin
2 oz shredded bean curd
2 tblsp shredded bamboo shoots
2 tblsp shredded cloud ears
2 tblsp dry lily buds
1 tblsp fresh ground black pepper
1 tsp salt
1 tsp sugar
1 tsp dark soy sauce
3 tblsp cider or rice wine vinegar
2-3 tsp cornstarch dissolved in 2 Tblsp water
1 egg, beaten
few drops sesame oil
2 tblsp minced scallions or green onions

Method

In a heavy kettle, bring the broth to a boil. Meanwhile soften the
shredded cloud ears and dry lily buds in water to cover. Drain well Add
the pork, bean curd, bamboo shoots, cloud ears and lily buds to the
boiling stock. Bring again to a boil and stir in the pepper, salt, soy
sauce, and vinegar. Slowly stir in the dissolved cornstarch until
desired thickness. Slowly pour the egg into the soup, whisking
constantly to form thin strands of egg. Remove from heat and add oil.
Ladle into bowls and garnish with minced scallions.

2 large dried black mushrooms
6 tree ear mushrooms
4 dried tiger lily stems
1 tblsp peanut, vegetable, or corn oil
1/4 cup finely shredded pork
1 tblsp light soy sauce
1/2 cup filely shredded bamboo shoots
5 cups rich chicken broth
salt to taste
2-3 tblsp red wine vinegar, according to taste
1 tsp dark soy sauce
2 tblsp cornstarch
3 tblsp water
1 1/2 pads fresh white bean curd, cut into thin strips
2 eggs, lightly beaten
1 tblsp sesame oil
1 tsp freshly ground white or black pepper
2 tblsp chopped scallions, green part included, for garnish
minced fresh coriander for garnish (optional)

Method

1. Place the mushrooms, tree ears, and tiger lily stems in a mixing
bowl. Pour very hot or boiling water over them and let stand 15 to 30
minutes, then drain.

2. Cut off and discard the stems of the mushrooms and the harder part
of the tree ears. Cut both the mushrooms and tree ears into thin
slices. With the fingers, shred the tiger lily stems, and if they are
very long cut them in half.

3. Heat a wok or skillet, and when it is hot add the oil and shredded
pork. Stir to separate the strands of pork and add the light soy sauce.
Add the mushrooms, tree ears, tiger lilly stems, and bamboo shoots.
Stir quickly about 1 minute and add the chicken broth and salt. Stir in
the vinegar and dark soy sauce.

4. Combine the cornstarch and water and stir into the simmering broth.
When slightly thickened, add the bean curd, bring to a boil, an turn off
the heat for about 30 seconds, to let the broth cool a bit so the eggs
won’t overcook when they are added.

5. Add the sesame oil and pepper and stir to blend. Pour the soup into
a hot soup tureen and gradually add the eggs in a thin stream, stirring
in a cirular motion. Sprinkle with the chopped scallion and the minced
fresh coriander, if desired.