Hot and Sour soup originated in China a long time ago as a way of using upleftovers! It can be made as hot as you wish by the addition of as many habs as you want(or any other hot pepper):

Soak the black,dried mushrooms in boiling water for about half an hour then shred them, removing the tough stems first. Combine the pork with the cornstarch and the rice wine or sherry...Mix the remaining cornstarch with the little bit of water and set it aside, then cut each beancurd into one inch pieces...combine vinegar, pepper, chile paste and sesame oil in a bowl, and chop the green onions(scallions) Bring the chicken stock, salt and soy sauce to a boil in a non reactive pot...add the pork and cook for 1 minute, then add the mushrooms and the bean curd pieces and bring back to boil for another two minutes...add the cornstarch mix and thicken a little, lower heat and add the vinegar, taste for seasoning, and stir in the beaten egg, and add the green onions...That is it, serve it right away, with a bowl of steamed Thai rice! Just great, and if uyou ad a couple of chopped habs with the pork, to taste, it will be even better! Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Mon, 22 Jun 1998