Hot Sour Soup - cooking recipe

Ingredients

4 c. chicken stock
1/4 lb. pork, slivered
4 dried mushrooms (pre-soaked)
1/2 c. bamboo shoots
10 shelled shrimp
1 tsp. soy sauce
1/2 tsp. sherry
2 Tbsp. white vinegar
1/2 tsp. white pepper
1/2 soybean cake, cut in 1-inch cubes
2 Tbsp. cornstarch, in 1/4 c. water
2 eggs, slightly beaten
1 tsp. sesame oil
2 green onions with tops, cut in 1 1/2-inch lengths

Preparation

Bring chicken stock to a boil; add pork.
Reduce heat and simmer for 5 minutes.
Skim off foam and add thinly sliced mushrooms and bamboo shoots, shrimp, soy sauce, salt and sherry. Simmer 5 minutes.
Add vinegar, pepper and bean cake (tofu).
Cook 3 minutes.
Add cornstarch mixture to soup, stirring gently, for 1 minute.
Continue stirring, while slowly adding eggs, in threads. Stir in sesame oil and sprinkle with green onions.