This Chinese restaurant favorite is easy to make at home. Serves 5.

Ingredients

6 medium dried black mushrooms

¼ lb. boneless pork loin, trimmed of fat

4 oz. block firm tofu

4 cups chicken broth

½ cup shredded bamboo shoots

2 eggs beaten slightly

2 T. scallions, chopped

2 T. red pepper sauce

3 T. white vinegar

2 T. plus ½ tsp. cornstarch

2 T. water

1 T. plus ½ tsp. lite soy sauce

1 ½ tsp. salt

½ tsp. sesame oil

½ tsp. cornstarch

¼ tsp. white pepper

Soak mushrooms in hot water for 20 minutes or until soft. Drain and rinse in warm water and then squeeze out any excess moisture. Remove and discard stems. Cut caps into thin slices.

Slice pork with the grain into 2-inch wide strips and then cut across grain into 1/8-inch wide strips. Stack these thin strips and cut again into smaller slices.

Mix ½ tsp. cornstarch, ½ tsp. salt and ½ tsp. soy sauce in medium bowl. Stir in pork slices and refrigerate for 10 -1 5 minutes. Cut tofu into 1 ½ x ¼ inch pieces.

In a large pot, heat chicken broth, vinegar, 1 T. soy sauce and 1 tsp. salt and bring to a boil. Add in bamboo shoots, mushrooms, pork and tofu. Return to a boil, reduce heat and simmer for 5 minutes.

Mix 2 T. cornstarch, water, and white pepper; stir into soup. Stir and heat to a rolling boil. Pour egg slowly into soup stirring constantly, until the egg form strings. Stir pepper sauce and sesame oil. Top with scallion slices.

Nutrition information per ¾ cup serving (1):

105 calories
4.6 g total fat
1.1 g saturated fat

2.7 g carbohydrate
13 g protein
.8 g fiber

Portions:
3 Protein
1 Vegetable
2 Extra