Hot And Sour Soup

• 6 cups chicken stock
• 1/4 lb julienned lean pork or 1/4 lb chicken
• 2 tablespoons garlic and red chile paste
• 2 tablespoons soy sauce
• 3/4 teaspoon ground pepper
• 4 eggs, beaten
• 5 tablespoons cornstarch
• 1 cup sliced shiitake mushroom
• 1 (15 ounce) can peeled straw mushrooms
• 1/2 ounce dried black fungus (soak in water for an hour before using)
• 1 (7 ounce) can sliced bamboo shoots
• 1 (7 ounce) can sliced water chestnuts
• 1 (15 ounce) can baby sweet corn cobs
• 1/2 lb soft tofu, sliced into 1/4 inch cubes
• 1/4 cup white vinegar
• 1 teaspoon sesame oil
• finely chopped scallion (to garnish)

1. Bring stock to a simmer, add soy sauce, pork, mushrooms& chile paste, simmer for 10 minutes.
2. Add meat, pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min Mix cornstarch with 5 tbsp water and add.
3. bring back to a simmer and pour the eggs in a very thin stream over the surface.
4. Let stand for 10 seconds before gently stirring in the sesame oil.
5. Serve with a garnish of chopped scallions.

chicken stock, lean pork, garlic, soy sauce, ground pepper, eggs, cornstarch, shiitake mushroom, mushrooms, black fungus, bamboo shoots, water chestnuts, baby sweet corn cobs, white vinegar, sesame oil, scallion

Taken from www.food.com/recipe/hot-and-sour-soup-32858 (may not work)