Chinese Hot And Sour Pork Soup

• 8 cups chicken stock
• 1/4 lb lean pork, julienned
• 2 tablespoons garlic and red chile paste
• 2 tablespoons soy sauce
• 3/4 teaspoon white pepper, ground
• 1/2 cup egg substitute
• 2 tablespoons cornstarch
• 1/2 cup bamboo shoot, julienned
• 1/2 cup water chestnut, sliced
• 1/2 cup carrot, julienned
• 1 cup shiitake mushroom, sliced and stems removed
• 1 cup straw mushroom
• 1 (12 ounce) package cake tofu, 1/4-inch dice
• 1/4 cup white vinegar
• 1 teaspoon sesame oil
• 1/4 cup dried black fungus, soaked for 1 hour
• scallion, finely chopped, garnish

1. Bring stock to a simmer.
2. Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute.
3. Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu.
4. Simmer 5 minute.
5. Mix cornstarch with 2 tablespoons water and add.
6. Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil.
7. Serve with a garnish of chopped scallions.
8. NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg.

chicken stock, lean pork, garlic, soy sauce, white pepper, egg substitute, cornstarch, bamboo shoot, water chestnut, carrot, shiitake mushroom, straw mushroom, cake, white vinegar, sesame oil, black fungus, scallion

Taken from www.food.com/recipe/chinese-hot-and-sour-pork-soup-198 (may not work)