Hot and Sour Soup

6 medium mushrooms, sliced
1/4 lb boneless lean pork loin, cooked & sliced
1/2 tsp cornstarch
1/2 tsp soy sauce
1/2 cup firm tofu, sliced

4 cups low sodium chicken broth
3 tbsp white vinegar
1 tbsp soy sauce
1/2 cup sliced bamboo shoots

2 tbsp cornstarch
2 tbsp cold water
1/4 tsp white pepper
2 eggs, slightly beaten
2 tsp red pepper flakes
1/2 tsp sesame oil

1. In a large bowl, combine pork, 1/2 tsp cornstarch and 1/2 tsp soy sauce. Cover and refrigerate at least 15 minutes.

2. Heat chicken broth, vinegar & 1 tbsp soy sauce to boiling in a large saucepan. Stir in bamboo shoot, mushrooms, pork and tofu. Heat to boiling; reduce heat. Cover and simmer 5 minutes.

3. Mix 2 tbsp cornstarch, water and white pepper in a small bowl; stir into soup. Heat to boiling, stirring constantly. Pour eggs slowly into soup, stirring constantly with fork until egg forms shreds. Stir in pepper flakes and sesame oil.

Serving Size: Makes 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user JSKASICK.