Dinner Tonight: Easy Hot And Sour Soup Recipe

• 6 dried shiitake mushrooms
• 1/2 package firm tofu, cut into 1 inch long by 1/4 inch thick strips
• 1/2 cup canned bamboo shoots, sliced into matchsticks
• 1/4 pound boneless pork, cut into 1/2 inch long by 1/4 inch wide strips
• 1 quart chicken stock
• 1 teaspoon kosher salt
• 1 tablespoon soy sauce
• 1/4 teaspoon ground white pepper
• 3 tablespoon white vinegar
• 3 tablespoons cornstarch
• 1 egg, lightly beaten
• Sesame oil
• 1 scallion, minced

1. Toss the mushrooms into a bowl and cover with hot water. Set aside for a few minutes. Remove the mushrooms and slice thinly. Reserve the mushroom liquid.
2. Meanwhile, pour the chicken stock and soy sauce into a large pot along with the salt. Turn the heat to high and bring to a boil. When it reaches a boil, add the sliced mushrooms, the mushroom liquid, bamboo shoots, and pork. Reduce the heat to a simmer, cover, and cook for 3 minutes.
3. Toss in the tofu, white pepper, and vinegar. Turn the heat to high and bring to a boil. Whisk together the cornstarch with 4 tablespoons of cold water. When pot is boiling, add the cornstarch slurry and stir well until thickened, about 2 to 3 minutes. Remove the pot from the heat and add the egg. Stir gently until it is incorporated.
4. Serve the soup with a drizzle of sesame oil and a sprinkling of scallion.

shiitake mushrooms, firm tofu, bamboo shoots, pork, chicken, kosher salt, soy sauce, ground white pepper, white vinegar, cornstarch, egg, sesame oil, scallion

Taken from www.seriouseats.com/recipes/2009/10/easy-hot-and-sour-soup-recipe.html (may not work)