Linda's Hot and Sour Soup

• 14 lb boneless pork loin
• 12 teaspoon cornstarch
• 12 teaspoon salt
• 12 teaspoon soy sauce
• 6 medium dried black mushrooms
• 4 ounces firm tofu
• 4 cups chicken broth
• 3 tablespoons white vinegar
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 12 cup canned bamboo shoot, shredded
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 14 teaspoon white pepper
• 2 eggs, slightly beaten
• 2 tablespoons chopped green onions
• 2 teaspoons red pepper sauce
• 12 teaspoon sesame oil

1. Trim fat from pork, cut with grain into 2" strips.
2. Cut strips across grain into 1/8" slices.
3. Stack slices; cut into thin strips.
4. In a medium bowl, toss pork, cornstarch, salt, and soy sauce.
5. Cover and refrigerate 15 minutes.
6. Soak mushrooms in hot water 20 minutes (or until soft); drain.
7. Rinse in warm water; drain.
8. Squeeze out excess water.
9. Remove and discard stems; thinly slice caps.
10. Cut tofu into 1 1/2 x 1/4 inch pieces.
11. In a 3-quart pot, heat broth, vinegar, soy sauce, and salt to boiling.
12. Stir in bamboo shoots, mushrooms, pork, and tofu.
13. Heat to boiling.
14. Reduce heat, cover and simmer 5 minutes.
15. Mix together cornstarch, water, and white pepper; stir into soup.Heat to a rolling boil over high heat, stirring constantly.
16. Note: if broth is not heated to a roilling boil, the egg will not form threads.
17. Pour egg slowly into soup, stirring constantly with a fork until egg threads form.
18. Stir in green onions, pepper sauce, and sesame oil.

pork loin, cornstarch, salt, soy sauce, black mushrooms, firm tofu, chicken broth, white vinegar, soy sauce, salt, bamboo shoot, cornstarch, cold water, white pepper, eggs, green onions, red pepper, sesame oil

Taken from www.food.com/recipe/lindas-hot-and-sour-soup-408684 (may not work)