Hot & Sour Soup

Ingredients:

4 small oriental dried black mushrooms
1/2 cup bamboo shoots -- slivered
1/4 pound boneless pork center rib -- slivered
1 tablespoon soy sauce
1 teaspoon salt
1 quart chicken broth
1 cup bean curds -- slivered
1 teaspoon white pepper
3 tablespoons red wine vinegar
2 tablespoons cornstarch -- blended with
3 tablespoons cold water
1 egg, beaten
1 tablespoon sesame oil
1 green onion, whole chopped

Directions:

Soak mushrooms in warm water until softened. Drain, remove stems and shred caps.

Combine mushrooms, bamboo shoots, prok, soy sauce, salt and chicken broth in large sauce pan. Bring to a boil over high heat.

Reduce heat and simmer 3 minutes.  Add bean curd, pepper and vinegar. Bring to a boil again. Stir until soup thickens.

Slowly pour in beaten egg. stirring gently.  remove from heat and ladle into serving bowl. 

Stir in sesame oil. Garnish with green onion.