DAREN'S HOT AND SOUR SOUP

3 Dried Wood Ear Mushrooms
1⁄2 - 1/3 C. Rice Vinegar
1⁄4 C. Soy Sauce
2 tsp Asian Chili Garlic Sauce
1 tsp Sesame Oil
1 tsp sugar
1⁄2 tsp White Pepper
6 C. Chicken Broth
1⁄2 lb shredded pork or chicken
1⁄2 lb tofu, diced
8 oz can bamboo shoots, julienned
1⁄2 C corn starch mixed with 3⁄4 C water
2 eggs, lightly beaten
1 green onion, thinly sliced
1 T. chopped fresh cilantro

Soak dried mushrooms 15 min until softened. (I usually just use a can of the Chinese mushrooms and dice them up – found in the Asian section of the market).

Combine soy sauce, chili sauce, sesame oil, sugar and white pepper. Set aside. Bring broth to a boil in large pot, add mushrooms, pork or chicken, tofu , bamboo shoots & chili and vinegar mixture. Mix cornstarch with water until dissolved, then stir into soup for 3 minutes until soup boils and thickens. Drizzle beaten egg into soup, stirring until threads form. Sprinkle with green onions and cilantro. Makes 3 quarts.