Hot And Sour Pork Soup

• 1 ounce dried Chinese mushrooms
• 2 (13 1/4 ounce) cans chicken broth or 3 1/2 cups chicken stock
• 2 cups orange juice
• 3/4 lb boneless pork, cut into julienne strips
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 tablespoon soy sauce
• 1/4 teaspoon salt
• 1/2 lb tofu, drained and cut into 1/2-inch cubes
• 3 tablespoons white wine vinegar
• 3/4 teaspoon Tabasco sauce
• 1/4 cup cornstarch
• 1/3 cup water

1. In small bowl pour enough boiling water over mushrooms to cover. Let stand up to 30 minutes; drain.
2. In large saucepot combine mushrooms, broth, orange juice, pork, carrots, water chestnuts, soy sauce and salt. Bring to a boil. Reduce heat and simmer for 3 minutes or until pork is cooked.
3. Add tofu, vinegar and Tabasco sauce.
4. Combine cornstarch and water until smooth; add to soup.
5. Stir constantly, bring to a boil over medium heat and boil for one minute.

mushrooms, chicken broth, orange juice, boneless pork, water chestnuts, soy sauce, salt, white wine vinegar, tabasco sauce, cornstarch, water

Taken from www.food.com/recipe/hot-and-sour-pork-soup-315581 (may not work)