Mandarin Hot and Sour Soup

Ingredients

• 3 dried wood ear mushrooms
• 1/4 cup rice vinegar
• 1/4 cup reduced-sodium soy sauce
• 2 teaspoons chili-garlic sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon white ground pepper
• 6 cups chicken broth
• 8 ounces boneless lean pork OR chicken, cut into thin strips
• 8 ounces soft tofu, drained and finely diced
• 1 can (8 ounces) bamboo shoots, julienned
• 1/3 cup Argo® Corn Starch
• 3/4 cup water
• 2 egg lightly beaten
• 1 green onion, thinly sliced
• 1 tablespoon chopped cilantro

Directions

Soak dried mushrooms in warm water for 15 minutes or until softened. Drain and slice into thin strips.

Combine rice vinegar, soy sauce, chili-garlic sauce, sesame oil, sugar and white pepper in a small bowl; set aside.

Boil broth in a large pot. Add mushrooms, soy sauce mixture, pork, tofu and bamboo shoots Combine corn starch with water in a separate bowl until smooth. Add to soup, stirring constantly until soup boils and thickens. Remove soup fom heat.

Drizzle eggs slowly into soup, stirring gently in a circular motion until short threads form. Serve with green onion and cilantro sprinkled on top.