Martin Yan'S Hot & Sour Soup

• 4 dried black mushrooms or 8 dried shitake
• 1 oz dried bean thread noodles
• 4 cups chicken stock
• 3 ounces boneless lean pork, cut into strips about 1/4" x 2"
• 1/3 cup carrot matchsticks
• 8 oz tofu, cut into 1/2" cubes or strips
• 3 Tbsp distilled white vinegar
• 3 Tbsp soy sauce or 2 Tbsp regular + 1 of dark soy sauce
• 1 1/2 tbsp chile garlic sauce
• 2 tsp sugar
• 1/2 tsp white pepper
• 2 Tbsp cornstarch dissolved in 3 Tbsp water
• 1 egg, lightly beaten
• 2 green onions, trimmed and cut diagonally into thin strips

1. Pour enough hot water over the mushrooms to cover completely. Soak about 20 minutes until soft, then drain and cut into thin slices, discarding the hard stems.
2. Meanwhile, pour enough warm water over the bean thread noodles to cover (in a separate bowl). Soak until softened, about 10 minutes. Drain thoroughly and cut the noodles into 4" lengths.
3. Bring the chicken stock to a boil in a large saucepan. Stir in the mushrooms, pork and carrot, and simmer about 2 minutes.
4. Stir in the noodles, tofu, vinegar, soy sauce, chili garlic sauce, sugar and pepper. Simmer until heated through, about 2 minutes. Pour in the dissolved cornstarch mixture, and cook until slightly thickened, about 30 seconds. Slowly pour in the egg, stirring constantly.
5. Taste for seasoning, and add ketchup, soy and vinegar as needed.
6. Ladle the soup into bowls and garnish with green onions.

black mushrooms, noodles, chicken stock, lean pork, carrot, white vinegar, soy sauce, garlic sauce, sugar, white pepper, cornstarch, egg, green onions

Taken from www.epicurious.com/recipes/member/views/martin-yans-hot-sour-soup-52950031 (may not work)