Hot And Sour Soup

• 8 c. chicken broth
• 1/4 lb. cooked, lean pork, shredded
• 2 thin slices ginger root
• 3 black mushrooms, soaked and shredded
• 1 oz. golden needles, soaked and halved
• 1/4 lb. tofu, cut into 1/4 x 1/4 x 2 inch strips
• 1/4 c. shredded bamboo shoots
• 2 Tbsp. wood ears or cloud ears, sliced
• 1/4 c. rice vinegar
• 1 tsp. black pepper
• 3/4 tsp. salt
• 1 tsp. sesame oil
• 3/4 tsp. sugar
• 1 Tbsp. thick soy sauce
• 1/4 c. cornstarch
• 3 Tbsp. water
• 2 eggs, lightly beaten
• shredded green onion, for garnish

1. Heat the broth to a boil.
2. Add pork, ginger root, and black mushrooms.
3. Cook for about 3 minutes.
4. Remove ginger root.
5. Add remaining ingredients except cornstarch, water, eggs, and green onions.
6. Reduce heat and simmer 2 minutes.
7. Combine cornstarch with the water and stir until blended.
8. Add to soup mixture and cook until thickened and clear.
9. Remove from heat and slowly stir in beaten eggs.
10. Garnish with green onions.

chicken broth, lean pork, thin slices ginger root, black mushrooms, golden needles, bamboo shoots, wood ears, rice vinegar, black pepper, salt, sesame oil, sugar, soy sauce, cornstarch, water, eggs, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97626 (may not work)