spicy hot and sour soup

• 8 cup water
• 8 each chicken bouillon cubes
• 1/4 lb shredded pork
• 1 can julliened bamboo shoots
• 1/2 cup shredded cabbage
• 8 oz package baby portabella mushrooms
• 2 hot chili pepper with seeds, diced finely
• 8 oz diced tofu or bean curd
• 3 stalks green onion with tops finely chopped, reserved
• 5 tbsp white rice vinegar
• 3/4 tsp sesame oil
• 3/4 tsp sugar
• 2 tbsp dark soy sauce
• 1 tsp salt
• 1 tsp white pepper
• 1/2 tsp black pepper
• 2 lightly beaten eggs, reserved
• 1/2 cup cornstarch mixed in a half cup water, reserved

1. In large stock pot add the 8 cups of water and bouillon cubes and bring to a boil until all bouillon cubes are dissolved.
2. Add shredded pork, bamboo shoots, cabbage, mushrooms, hot chili peppers, and tofu.
3. Boil 3-5 minutes, until mushrooms and cabbage are tender.
4. Add white rice vinegar, sesame oil, sugar, dark soy sauce, salt, white and black pepper.
5. Allow to simmer for 3-5 minutes.
6. Stir in cornstarch mixture to thicken and remove from heat.
7. Pour beaten eggs in a slow stream while constantly stirring in one direction.
8. Allow to sit 1-2 minutes, then stir in green onions.
9. Serve hot and enjoy!

water, chicken bouillon cubes, pork, bamboo shoots, cabbage, baby portabella mushrooms, hot chili pepper, bean curd, stalks green onion, white rice vinegar, sesame oil, sugar, soy sauce, salt, white pepper, black pepper, eggs, cornstarch

Taken from cookpad.com/us/recipes/334724-spicy-hot-and-sour-soup (may not work)