Hot And Sour Pork Soup - cooking recipe

Ingredients

1 ounce dried Chinese mushrooms
2 (13 1/4 ounce) cans chicken broth or 3 1/2 cups chicken stock
2 cups orange juice
3/4 lb boneless pork, cut into julienne strips
1 (8 ounce) can sliced water chestnuts, drained
1 tablespoon soy sauce
1/4 teaspoon salt
1/2 lb tofu, drained and cut into 1/2-inch cubes
3 tablespoons white wine vinegar
3/4 teaspoon Tabasco sauce
1/4 cup cornstarch
1/3 cup water

Preparation

In small bowl pour enough boiling water over mushrooms to cover. Let stand up to 30 minutes; drain.
In large saucepot combine mushrooms, broth, orange juice, pork, carrots, water chestnuts, soy sauce and salt. Bring to a boil. Reduce heat and simmer for 3 minutes or until pork is cooked.
Add tofu, vinegar and Tabasco sauce.
Combine cornstarch and water until smooth; add to soup.
Stir constantly, bring to a boil over medium heat and boil for one minute.