INGREDIENTS Nutrition

2 quarts chicken stock

2 ounces dried mushrooms

1 inch piece fresh ginger, peeled and grated

1 tablespoon red chili paste

1⁄2 cup canned bamboo shoot

1⁄2 cup canned water chestnut, chopped

1⁄2 lb firm tofu, drained and sliced into strips

1⁄4 lb pork, sliced thin

1⁄4 cup soy sauce

1⁄4 cup rice vinegar

1 teaspoon salt

1 teaspoon pepper

1⁄2 teaspoon sugar

4 tablespoons cornstarch

1⁄4 cup water

1 large egg, beaten

3 tablespoons oil

green onion, chopped (to garnish)

1. Reconstitute mushrooms in water according to package directions.
2. Heat oil in wok or large pot.
3. Add ginger, chile paste and pork, cook for about two minute.
4. Add bamboo shoots, water chestnuts and mushrooms, cook for 1 minute.
5. In a bowl, combine vinegar, soy sauce, salt, pepper and sugar and
6. pour into wok.
7. Add chicken stock, bring to a boil and simmer for 10 minute.
8. Add tofu and cook another 3-5 minute.
9. Mix cornstarch and water and add to soup and cook until thickened.
10. Stir soup in one direction to get current going then add beaten egg,
11. it will look feathery.
12. Garnish soup with green onion and serve.

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