Hot And Sour Soup

Soups > Vegetable

3 cans chicken broth; (about 42 oz.)
1/2 lb. mushrooms; thinly sliced
1/2 lb. cooked lean boneless pork; cut into thin strips
1/2 cup canned bamboo shoots; thin strips
3 Tbsp. rice vinegar
3 Tbsp. soy sauce
1/2 tsp. red pepper flakes
1/4 tsp. pepper
1/4 lb. tofu (bean curd); cubed
1/4 cup cold water
3 Tbsp. cornstarch
1 egg; beaten
2 tsp. sesame oil
1/4 cup sliced green onions

In 3 quart saucepan bring chicken broth to a boil. Add mushrooms, pork, bamboo shoots, vinegar, soy sauce, red flakes and pepper; cover and = simmer 5 minutes.
Add bean curd and bring to a boil. In cold water dissolve cornstarch; stir in 1/2 cup hot soup. Add cornstarch mixture to soup and cook, stirring, for 2 minutes. Slowly add egg to hot soup. Stir gently once or twice.
Sprinkle with sesame oil and green onions when serving.
Makes about 7 cups, about 150 calories per cup.