Marianne's Hot & Sour Soup
     submitted by Cathy Lam

This is my sister's recipe -- it is the best! You can get the mushrooms at an oriental market.

6 large diced black mushrooms
6 tree ear mushrooms
1/4 cup pork, sliced finely
1 tbsp + 1 tsp. soy sauce
salt, to taste
2 tbsp. corn starch, dissolved in water
1/2 cup bamboo shoots, cut in matchstick pieces
5 cups chicken broth
2-3 tbsp. red wine vinegar
Tofu, sliced
2 eggs
sesame oil
peanut oil
green onions, chopped, for garnish

Soak the black & tree ear mushrooms in boiling water until soft (15-30 minutes). Cut off the hard parts of the mushrooms, and slice thinly.

Heat wok, and add 1-2 tbsp. peanut oil. Stir-fry pork, then add 1 tbsp. soy sauce. Add mushrooms and bamboo shoots. Stir about 1 minute, then add chicken broth, vinegar, and 1 tsp soy sauce and salt to taste.

Stir cornstarch mixture into broth. When thickened, add tofu and bring to boil.

Turn off heat. Lightly beat eggs, then stir into broth in thin stream. Ladle into serving bowls, and garnish with green onion and sesame oil.