HOT-AND-SOUR SOUP

1/4 pound pork boneless loin
1/2 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon soy sauce
6 medium dried black mushrooms
4-ounce block firm tofu
4 cups Chicken Broth
3 tablespoons white vinegar
1 tablespoon soy sauce
1 teaspoon salt
1/2 cup shredded canned bamboo shoots
2 tablespoons cornstarch
2 tablespoons cold water
1/4 teaspoon white pepper
2 eggs, slightly beaten
2 tablespoons chopped green onion (with tops)
2 teaspoons red pepper sauce ½ teaspoon sesame oil

Trim fat from pork loin; cut pork with grain into 2-inch strips. Cut strips across grain into 1/2-inch slices. Stack slices; cut into thin strips. Toss pork, 1/2 teaspoon cornstarch, 1/2 teaspoon salt and 1/2 teaspoon soy sauce in medium bowl. Cover and refrigerate 15 minutes.

Soak mushrooms in hot water 20 minutes or until soft; drain. Rinse in warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into thin slices. Cut tofu into 1-1/2 x 1/4-inch pieces.

Heat broth, vinegar, 1 tablespoon soy sauce and 1 teaspoon salt to boiling in 3-quart saucepan. Stir in bamboo shoots, mushrooms, pork and tofu. Heat to boiling; reduce heat. Cover and simmer 5 minutes.

Mix 2 tablespoons cornstarch, the water and white pepper; stir into soup. Heat to rolling boil over high heat, stirring constantly. (If broth is not heated to a rolling boil, egg will not form threads.) Pour egg slowly into soup, stirring constantly with fork until egg forms threads. Stir in green onions, pepper sauce and sesame oil.

5 servings