Hot and Sour Soup

1 cake tofu
2 ounces Pork
½ cup bamboo shoots
2 tablespoons black fungus
2 dried black mushrooms
6 cups water and 1 cup chicken broth
1 tsp salt
1 tsp sugar
2 Tbsp soy sauce
2 Tbsp red rice vinegar
1 tsp sesame oil
1 Tbsp cornstarch dissolved in ¼ cup water
1 egg, beaten
1 green onion, finely chopped
White pepper, hot chili sauce to taste

Shred pork and mix with 1 tsp soy sauce, ½ tsp sesame oil and 1 tsp cornstarch. Marinade for 20 minutes.
Cut tofu into small squares. Cut bamboo shoots, fungus and mushrooms into thin strips.
Bring the water to a boil. When it is boiling, add the bamboo shoots, fungus and mushrooms. Stir. Add the tofu. Bring back to a boil and add the marinated pork. Stir in the salt, sugar, soy sauce and vinegar and sesame oil. Test the broth and adjust the taste if desired.

Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.

Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste.


Serving Size: 1 cup

Number of Servings: 4

Recipe submitted by SparkPeople user PRINCESS1959.