Food By Franz

1/4  C of dried mushrooms (wood ear, black – any dried mushroom will do) – rehydrate in enough water to cover
1/4 C rice vinegar
1/4 C soy sauce
2 tsp chili-garlic sauce
1 tsp sesame oil
1 tsp sugar
1/2 tsp white pepper
6 C chicken or pork broth
8 oz boneless lean pork or chicken, thinly sliced
1 can bamboo shoots, julienned (optional)
8 oz tofu, drained & diced (optional)
1/3 C corn starch
3/4 C water
2 eggs, lightly beaten
1 green onion, thin sliced
1 tbsp cilantro, chopped

Soak the mushrooms for 10 minutes, drain, set aside. Combine rice vinegar, soy, chili-garlic sauce, sesame oil, sugar & white pepper in bowl, set aside.  Boil broth in large pot, add mushrooms, soy mix, meat, & optionals if preferred.  Combine corn starch & water in separate bowl until smooth.  Add this mix to soup, stirring constantly until it thickens – remove from heat.  Drizzle eggs slowly into soup, letting “threads” form (don’t worry if they don’t form  – it still tastes great).  Ladel into bowls, garnish with onion & cilantro.  Serve immediately

Prep time – 20 minutes
Cook time – 15 minutes
Serves 4-6