Linda's Hot and Sour Soup - Chinese

• 6 cups chicken stock
• 12 lb lean pork, julienned
• 2 tablespoons garlic
• 1 -2 tablespoon red chili paste, depending on how hot you like it
• 2 tablespoons soy sauce
• 34 teaspoon white pepper, ground
• 4 eggs, beaten
• 4 tablespoons cornstarch
• 12 cup bamboo shoot, julienned
• 12 cup water chestnut, julienned
• 1 12 cups dried Chinese mushrooms, sliced
• 1 (12 ounce) package firm tofu, cut into 1/4x2-inch sticks
• 13 cup white vinegar
• 1 teaspoon sesame oil
• 12 cup dried black fungus, soaked for 1 hr., and cut up fine
• scallion, finely chopped

1. Bring the stock to a simmer.
2. Add soy sauce, pork, mushrooms and chile paste.
3. Simmer for about 10 minutes.
4. Add white pepper, vinegar, bamboo shoots, water chestnuts, fungus, tofu., and simmer 5 minutes.
5. Mix cornstarch with 5 T. water and add to soup.
6. Bring back to simmer, and pour the eggs in a very thin stream over the surface, stirring in one direction as you add the eggs.
7. Let stand for 10 seconds, then stir in the sesame oil.
8. Serve with a chopped scallions on top.

chicken stock, lean pork, garlic, red chili paste, soy sauce, white pepper, eggs, cornstarch, bamboo shoot, water, dried chinese mushrooms, firm tofu, white vinegar, sesame oil, black fungus, scallion

Taken from www.food.com/recipe/lindas-hot-and-sour-soup-chinese-270356 (may not work)