Staff member
Vegetarian Hot and Sour Soup

1/4 pound pork loin, shredded pork
3 teaspoons cornstarch
1 teaspoon sherry
2 dried black mushrooms
1/4 cup dried wood ears
1/4 cup dried lily buds
1/2 cup cold water
1/2 cup bamboo shoots, shredded
1 tablespoon light soy sauce
6 cups chicken broth
2-4 tablespoons rice wine vinegar, (to taste)
1/4 teaspoon white pepper, (to taste)
2 tablespoons dark soy sauce
1/2 cup low-fat firm tofu, cut in 1" cubes
1/4 egg substitute, (two egg whites = 1/4 cup egg substitute)
Tabasco sauce to taste (optional)
1 teaspoon sesame oil
2 teaspoons chopped scallions

Mix the pork with sherry and 1 teaspoon of the corn starch. Cover and soak wood ears, mushrooms, and tiger lilies with boiling water for 15 minutes. Slice the mushrooms and wood ears into strips.
Mix the remaining cornstarch with the 1/2 cup of cold water and set aside. In a large soup pot, bring chicken broth and soy sauce to a simmer. Add the pork, mushrooms, wood ears, tiger lilies, bamboo shoots, and light soy sauce and cook for about 5 minutes.
Add vinegar, white pepper, and tofu. As soon as the soup begins to boil, stir in the well-stirred cornstarch mixture until the soup thickens.
Add the Tabasco sauce, if using. Mix in the beaten eggs, stirring constantly.
Taste the soup and adjust the vinegar, Tabasco, soy sauce and white pepper combination to your taste. Add the sesame oil and scallions.