Chinese Hot-And-Sour Soup

• 2 pounds pork top loin, cut crosswise into 1/8-in.-thick strips
• 1/4 cup plus 2 tbsp. soy sauce
• 2 tablespoons grated peeled fresh ginger
• 3/4 cup rice vinegar
• 1/4 cup cornstarch
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/4 cup peanut oil
• 1 can (8 oz.) sliced bamboo shoots, drained and rinsed
• 12 cups chicken broth
• 3/4 pound shiitake mushrooms, thinly sliced
• 12 ounces firm tofu, drained and cubed
• 4 large eggs
• 1/2 teaspoon toasted sesame oil
• About 1 tbsp. freshly ground black pepper (see Notes)
• Chopped fresh cilantro and sliced green onions (pale green and white parts)

1. In a bowl, toss pork with 1/4 cup soy sauce and ginger. Marinate 20 minutes. In another bowl, stir together remaining 2 tbsp. soy sauce, rice vinegar, cornstarch, sugar, and salt; set aside.
2. Heat peanut oil in a large pot (at least 5 qts.) over medium-high heat, then add pork and marinade. Cook, stirring constantly, until pork loses its pink color, about 4 minutes. Stir in bamboo shoots and cook 1 minute.
3. Increase heat to high, add broth, and bring to a boil. Add mushrooms, reduce heat to a simmer, and cook about 20 minutes. Add tofu and simmer 5 minutes. Add soy-vinegar mixture and simmer 5 minutes more; the liquid will thicken.
4. In a small bowl, beat eggs with sesame oil. Slowly pour eggs into soup in a thin stream while stirring soup very slowly in one direction. Add pepper, stir briefly, then simmer 5 minutes. Serve with cilantro and green onions.
5. Note: Nutritional analysis is per cup.

pork top loin, soy sauce, fresh ginger, rice vinegar, cornstarch, sugar, salt, peanut oil, bamboo shoots, chicken broth, shiitake mushrooms, firm tofu, eggs, sesame oil, freshly ground black pepper, fresh cilantro

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