Hot and Sour Soup

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3 Dried Black Mushroom

1 Dried wood ear mushroom

4 cups Chicken Stock

3 ounces Pork, Boneless. Cut into thin strips

2 ounces Bamboo Shoots, Cut into thin strips

8 ounces Soft Tofu, drain and cut into 1/4 inch cubes

3 Tbsp Rice Vinegar, You can substitute white vinegar or white wine vinegar.

3 Tbsp Soy Sauce

1 Tbsp Chili Garlic Sauce

2 Tbsp Corn Starch, Disolve in 4 Tbsp water

2 Scallions, sliced thin

1 tsp Ground White Pepper, adjust to taste

2 tsp Sugar

Cover the dried mushrooms with warm water and allow to soak for about 20 minutes. Drain, remove stems and slice into thin strips.

Bring the chicken stock to a boil in a pot or deep sauce pan. Stir in mushrooms, pork and bamboo shoots and simmer for about 2 minutes. Then add the tofu, vinegar, soy sauce, chili garlic sauce, white pepper, and sugar and simmer for 2 more minutes. Then add corn starch mixture, and boil for about 1 more minute.

Stirring the soup briskly, very slowly pour in the beaten egg. This will form whispy threads of cooked egg in the soup. Serve garnished with the scallions.