Chinese Hot & Sour Soup

Directions

Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften.

Remove stems from softened wood ears. Shred wood ears with a cleaver.

Slice pork into thin strips. Use a cleaver to chop strips into shreds.

Combine marinade ingredients in a small bowl. Add pork shreds; mix well.

Let stand 15 minutes. Combine chicken broth and salt in a medium saucepan.

Bring to a boil over high heat; reduce heat to medium.

Add mushrooms, water chestnuts, bamboo shoots, wood ears and lily buds to broth.

Simmer 3 to 4 minutes. Add pork shreds with marinade and bean curd.

Bring to a boil. Add worcestershire sauce and vinegar, if desired.

Dissolve cornstarch in 5 tablespoons water to make a paste.

Slowly stir into soup. Cook over medium heat until soup thickens slightly.

Stir egg into soup. Add black pepper, white pepper and sesame oil.