Hot-and-Sour Soup

Ingredients

• 0.3 cup matchstick-cut bamboo shoots canned rinsed drained
• 4 cups chicken broth canned
• 2 tablespoons cornstarch 
• 0.3 cup tree ears 
• 1 large eggs 
• 0.1 teaspoon granulated sugar 
• 0.3 teaspoon ground pepper white
• 4  mushrooms dried chinese (or shiitake)
• 0.3 cup fatty pork lean cut into julienne strips (from a center-cut pork chop)
• 5 tablespoons rice wine vinegar 
• 2 tablespoons scallions chopped
• 1 teaspoon sesame oil toasted
• 4 ounces block tofu firm rinsed cut into 1/4-inch cubes ( 3/4 cup)

Equipment

• bowl
• sauce pan
• whisk

Directions

1. In a small bowl, soak mushrooms in 1/2 cup hot water for 15 minutes.
2. Drain and squeeze dry; reserve soaking liquid.
3. Cut off and discard stems; slice caps thinly. In a small bowl, soak the tree ears (if using) in 1/2 cup hot water for 30 minutes.
4. Drain and squeeze dry.
5. Remove any hard spots, and roughly chop the tree ears. Discard the soaking liquid.
6. In a large saucepan, combine broth, 1 cup water, vinegar, and reserved mushroom liquid; bring to a boil over high heat.
7. Add pork, mushrooms, tree ears, tofu, and bamboo shoots.
8. In a small bowl, whisk together the cornstarch and 3 tablespoons cold water. When soup returns to a boil, stir in cornstarch mixture, stirring constantly until soup is just thickened (about 30 seconds). Stir in egg, and remove from heat. Stir in the oil, white pepper, sugar, and scallions.