Hot and Sour Soup

• 1/4 cup cloud ears
• 1/4 cup golden needles
• 1/4 pound pork shredded into matchstick size
• 3 tablespoons cornstarch
• 2 teaspoons sherry
• 1/2 cup water
• 3 tablespoons white wine vinegar
• 1 x white pepper to taste
• 1/2 teaspoon vegetable oil hot
• 2 teaspoons sesame oil
• 4 cups chicken broth
• 1 x salt to taste
• 1 tablespoon soy sauce, tamari
• 2 each bean curd each cut in 8 pieces
• 1 each eggs beaten
• 2 each scallions, spring or green onions chopped

1. Soak cloud ears and golden needles in hot water about 15 minutes or until noticeably increased in size; drain.
2. Shred cloud ears.
3. Cut golden needles in half.
4. Combine pork with 1 tablespoon corn starch and sherry.
5. Mix 2 tablespoons cornstarch with water; set aside.
6. Combine vinegar, pepper, hot oil, and sesame oil in bowl; set aside.
7. Bring chicken stock, salt, and soy sauce to boil in large soup pot.
8. Add pork; boil 1 minute.
9. Add cloud ears, golden needles, and bean curds; boil 1 minute.
10. Add cornstarch mixture; stir until thickened.
11. Lower heat.
12. Add vinegar mixture.
13. Taste; adjust seasoning if necessary.
14. Slowly stir in egg.
15. Garnish with scallions.

cloud ears, golden needles, pork, cornstarch, sherry, water, white wine vinegar, white pepper, vegetable oil, sesame oil, chicken broth, salt, soy sauce, curd, eggs, scallions

Taken from recipeland.com/recipe/v/hot-sour-soup-37991 (may not work)