Hot-and-Sour Soup

Ingredients

• 10 dried shiitake mushrooms (about 1 ounce)
• 1 1/2 cups boiling water
• 3 (10 1/2-ounce) cans low-salt chicken broth
• 1 (4-ounce) boned center-cut loin pork chop, cut into thin strips
• 4 ounces firm tofu, cut into 1/2-inch cubes
• 2 tablespoons cornstarch
• 3 tablespoons white wine vinegar
• 3 tablespoons low-sodium soy sauce
• 2 teaspoons fish sauce
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon black pepper
• 1/4 cup minced green onion tops
• 1 teaspoon dark sesame oil

Preparation

1. Combine the mushrooms and boiling water in a bowl; cover and let stand 15 minutes. Drain in a colander over a bowl, reserving 1 cup liquid. Discard stems; rinse and cut caps into thin strips.
2. Combine 1/2 cup reserved mushroom liquid and broth in a large saucepan; bring to a boil. Add the mushrooms, pork, and tofu; reduce heat, and simmer 3 minutes. Combine 1/2 cup reserved mushroom liquid, cornstarch, vinegar, soy sauce, fish sauce, and peppers in a small bowl. Add cornstarch mixture to saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in onions and oil.