Hot & Sour Soup

• 6 medium shitake mushrooms
• 3 tablespoons "tree ear" mushrooms, * see note
• 1/4 pound lean pork, shredded, **see note
• 1/2 teaspoon cornstarch
• 1/2 teaspoon salt
• 1 teaspoon low sodium soy sauce
• 4 cups chicken stock
• 3 tablespoons rice vinegar
• 1 tablespoon low sodium soy sauce
• 1 teaspoon cayenne
• 1 tablespoon dark sesame oil
• 1 tablespoon black bean sauce
• 6 ounces firm tofu, cut in 1/2" cubes
• 1 can strip bamboo shoots, ***see note
• 1 small can baby corn, sliced in half, cut in 1 1/2" pieces
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 eggs, lightly beaten
• 2 tablespoons green onion, chopped fine

1. Soak dried shitakes and "tree ears" in water.
2. Toss pork, cornstarch, salt, and 1 teaspoon soy sauce together in bowl. Set aside.
3. Combine chicken stock, vinegar, 1 tablespoon soy sauce, cayenne, sesame oil, and black bean sauce in large saucepan. Bring to boil; check seasonings.
4. Drain shitakes and "tree ears". Remove stems of shitakes and slice thinly.
5. Add shitakes, "tree ears", pork mixture, tofu, bamboo shoots and baby corn to stock.
6. Bring to boil. Add cornstarch dissolved in water. Stir while it thickens. While soup is still very hot, drizzle lightly beaten eggs into soup; let rest a moment before stirring so it cooks into wispy pieces.
7. Reduce heat to low; soup scorches easily.
8. Serve garnished with chopped green onions, and hot chili oil on the side for those who like it hotter.

shitake mushrooms, mushrooms, lean pork, cornstarch, salt, soy sauce, chicken stock, rice vinegar, soy sauce, cayenne, sesame oil, black bean sauce, firm tofu, bamboo shoots, baby corn, cornstarch, cold water, eggs, green onion

Taken from www.epicurious.com/recipes/member/views/hot-sour-soup-52901211 (may not work)