Hot and Sour Soup with Cottage Ham Topping

We continue to discover and be amazed by how delicious and versatile our Smoked Cottage Ham is.

Ingredients

—6 OZ Queen City Sausage, Smoked Cottage Ham (Butt).  Sliced very thin

—6 OZ Portobello mushrooms.  Sliced thin

—6 OZ Bamboo shoots

—6 OZ Tofu.  Cut into 1/2” squares

—4 OZ Rice vinegar

—1 Quart Chicken broth

—1/2 Cup Soy sauce

—2 Eggs. Beaten

—1 TBLS Olive oil

—1 TSP Fresh ginger root.  Shaved

—1 Garlic clove.  Minced

—1 Green onion

—1/2 TSP Red chili peppers, or crushed red peppers

—1 TBLS Cornstarch

—1 TSP Sugar

—Pinch of Salt, ground pepper, and ground white pepper

Directions

1. Hydrate the mushrooms in hot water for about 15 minutes

2. In a large stock pot, medium-low heat, add oil.  Add in ginger, garlic, and green onion.  sauté for 1-2 minutes.  Add chili peppers for about a :30 second cook

3. Add vinegar and soy sauce.  Gradually add in the chicken broth and water.  Bring to a boil, then reduce to a simmer

4. Add in mushrooms and bamboo shoots.  Cook for about 7-8 minutes until tender

5. Add in the tofu.  Cook for about 3-5 minutes.  One the tofu is warm, add in cornstarch and sugar until the soup thickens

6. Once the soup has thickened, crack open the eggs (Beaten) and drizzle slowly while stirring

7. Add the salt, ground pepper, and white pepper to taste

8. Top each serving with cottage ham slices

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