Hot & Sour Soup

4 cups chicken broth
2 ounces pork cut into strips
2 Tbs. bamboo shoots, julienned
2 Tbs. tofu, julienned
1 Tbs. black fungus, soaked in water until softened, julienned
2 Tbs. soy sauce
1/2 tsp. monosodium glutamate - MSG (optional)
1 tsp. black pepper
3 Tbs. cornstarch
3 Tbs. water
2 eggs, beaten lightly
2 Tbs. vinegar
1 Tbs. sesame oil
1 tsp. minced green onion



Combine chicken broth with pork, bamboo shoots, tofu, and black fungus; bring to a boil. Add soy sauce, MSG (optional) and pepper. Make paste of cornstarch and water, add to soup, making cetain that it is mixed in evenly. Add sesame oil and green onion just before serving.
Makes 4 servings