Hot-And-Sour Soup

• 10 dried shiitake mushrooms (about 1 ounce)
• 1 1/2 cups boiling water
• 3 (10 1/2-ounce) cans low-salt chicken broth
• 1 (4-ounce) boned center-cut loin pork chop, cut into thin strips
• 4 ounces firm tofu, cut into 1/2-inch cubes
• 2 tablespoons cornstarch
• 3 tablespoons white wine vinegar
• 3 tablespoons low-sodium soy sauce
• 2 teaspoons fish sauce
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon black pepper
• 1/4 cup minced green onion tops
• 1 teaspoon dark sesame oil

1. Combine the mushrooms and boiling water in a bowl; cover and let stand 15 minutes. Drain in a colander over a bowl, reserving 1 cup liquid. Discard stems; rinse and cut caps into thin strips.
2. Combine 1/2 cup reserved mushroom liquid and broth in a large saucepan; bring to a boil. Add the mushrooms, pork, and tofu; reduce heat, and simmer 3 minutes. Combine 1/2 cup reserved mushroom liquid, cornstarch, vinegar, soy sauce, fish sauce, and peppers in a small bowl. Add cornstarch mixture to saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in onions and oil.

shiitake mushrooms, boiling water, lowsalt, center, firm tofu, cornstarch, white wine vinegar, soy sauce, fish sauce, red pepper, black pepper, green onion, dark sesame oil

Taken from www.myrecipes.com/recipe/hot-and-sour-soup-1 (may not work)