Hot and Sour Soup

Asian sesame oil, made from toasted sesame seeds, can give homemade Chinese food that distinctive restaurant-quality flavor. Buy the smallest, least costliest bottle since very little oil is needed.

Ingredients

1 cup hot water

1/4 cup dried mushrooms or 1/2 Cup sliced fresh mushrooms

5 Tbsp white vinegar

3 Tbsp soy sauce

4 Tbsp cornstarch, divided

8 oz lean pork, shredded or ground

3 Tbsp water

4 cup chicken broth

1 egg

1 tsp Asian sesame oil

2 green onions, thinly sliced

Directions

1. Pour hot water over mushrooms in a small bowl; soak until softened, about 20 minutes. Remove mushrooms; strain and reserve liquid.

2. Meanwhile, combine vinegar, soy sauce, 1 tablespoon cornstarch and pork in a small bowl. Blend remaining cornstarch and water in another small bowl. Bring soup to a boil in a large pot.

3. Reduce heat to medium-low. Add reserved liquid and mushrooms to soup. Simmer for 3 minutes. Add pork mixture. Simmer until pork is no longer pink, about 2 minutes.

4. Stir cornstarch mixture into soup. Cook until thickened, about 3 minutes. Add egg to soup, stirring until set, about 1 minute. Remove pot from heat. Drizzle oil over soup. Top with green onions.