Hot & Sour Soup

This is a wonderful Chinese recipe for a really GREAT soup.

• Ready In: 2 hrs 35 mins
• Serves: 2-4

Ingredients

• 2 (14 1/2ounce) cans chicken broth
• 1  cup  diced tofu (bean curd)
• 1  cup  sliced green onion (scallions, 2 bunches)
• 2  tablespoons cornstarch
•  dried wood ear mushrooms (1 1/2 oz.)
• 3⁄4 cup  dried lily buds
• 1⁄4 lb  lean pork, cut into matchstick strips
• 1⁄4 cup bamboo shoot, cut into matchstick strips
• 1 1⁄2 cups water
• 2  eggs, beaten
• 4  tablespoons rice or 4  tablespoons white vinegar
• 4  teaspoons  pure  sesame oil
• 1⁄16 teaspoon cayenne pepper (or less)
• 2  tablespoons soy sauce

Directions

1. In a large bowl soak the dried woodear mushrooms in hot water at least 1 hour or until soft.
2. In a 2-quart saucepan over medium-high heat, heat broth, pork, bamboo shoots, softened woodear mushrooms, dried lily buds, tofu and green onions.
3. In a small cup blend the cornstarch smoothly with water.
4. Gradually stir the cornstarch mixture into the broth mixture. Heat to boiling, stirring constantly until mixture thickens slightly.
5. Remove from heat.
6. Slowly pour the beaten eggs into the soup, while stirring gently in one direction.
7. Stir in the remaining ingredients before serving.