Chinese hot & sour soup

MAKES 2 APPETIZER SERVINGS

1/3 cup matchstick-cut pork loin (freeze lightly for easy cutting)

1 tablespoon soy sauce, divided

Hot water

8 small dried tree ears (black fungus)

2 dried shiitake mushrooms (black mushrooms)

2 tablespoons red wine vinegar

1 teaspoon kosher salt

½ teaspoon sugar

1 tablespoon peanut oil

1/4 cup matchstick-cut bamboo shoots

2 cups rich chicken broth (if making from scratch, add pork neck bones for added richness)

1/3 cup matchstick-cut firm tofu

1 egg, slightly beaten with a few drops of sesame oil

1 tablespoon cornstarch mixed with 2 tablespoons water

½ teaspoon dark Asian sesame oil

½ teaspoon freshly ground white pepper

1 tablespoon sliced green onions

1 tablespoon cilantro leaves

Mix the pork with 1½ teaspoons dark soy sauce and set aside. Pour hot water over the dried tree ears and mushrooms, let stand 30 minutes, then drain. Cut off and discard the hard mushroom stems, and slice across the caps.

Combine the vinegar, 1½ teaspoons soy sauce, salt and sugar.

Heat a wok or small, heavy pot over high heat. Add the oil and, when hot, quickly saute the pork until the meat changes color. Add the tree ears, mushrooms and bamboo shoots. Saute briefly.

Add the broth and bring to a boil. Add the tofu and the vinegar mixture. Stir up the cornstarch-water mixture and add it.

Lower the heat and, stirring the soup slowly in one direction with a spoon, pour in the beaten egg in a thin stream.

To serve: Ladle into bowls. Drizzle with the sesame oil ad sprinkle with the pepper, green onions and cilantro.

Adapted from Big Bowl Noodles and Rice by Bruce Cost with Matt McMillan

Nutrition facts per serving: 284 calories, 11 g fat, 2 g saturated fat, 142 mg cholesterol, 20 g carbohydrates, 23 g protein, 2,095 mg sodium, 23 g protein