Hot And Sour Soup - cooking recipe

Ingredients

4 small Chinese dried black mushrooms
1 c. slivered bean curd (fresh or canned)
1/2 c. bamboo shoots, drained and slivered
1/4 lb. boneless pork, slivered
4 c. chicken broth
1 Tbsp. soy sauce
3 Tbsp. red wine vinegar
2 Tbsp. cornstarch, mixed with 3 Tbsp. cold water
1 Tbsp. sesame oil (optional)
1 whole onion, finely chopped
1 tsp. salt
1 tsp. white pepper
1 egg, lightly beaten

Preparation

Cover the mushrooms with boiling water; soak 30 minutes. Drain.
Remove stems and shred.
Combine mushrooms, bamboo shoots, pork, soy sauce, salt and stock in large saucepan.
Bring to boil. Reduce heat and simmer 3 minutes.
Add bean curd, pepper and vinegar.
Bring to boil again.
Add cornstarch and stir until soup thickens.
Slowly pour the beaten egg into hot boiling soup while stirring gently.
Remove from heat and ladle into serving bowl. Stir in sesame oil.
Garnish with green onions.
Serves 4.