Hot and Sour Soup

Sad that I haven't posted many recipes this summer! I have been busy cooking up a storm mastering coconut cream pie and bottling strawberry rhubarb jam and making cakes here and there . . . so it is definately about time that I make a little computer time and post some great meals!!!
I LOVE oriental food! I love spicy things and I love the back of the throat heat that is in this soup! Ironically I made this on the hottest day of summer that we have had so far and tonight I am freezing due to the weather change and the fact that our AC was blasting all day while we were out of town today . . . so I could really go for a bowl of this soup now to thaw my frozen toes!
Hot and Sour Soup
Recipe by: Emily

1/2 cup dried Shitaki Mushrooms
1 tsp peeled and minced Ginger
1 tsp Red Chile Paste, such as sambal oelek (add more if you like it really hot)
1 Tbsp Oil
1/2 cup canned Bamboo Shoots, sliced
2 boneless Pork Chops, sliced into 1 inch strips
2 Tbsp Soy Sauce
2 Tbsp Rice Vinegar
Salt
Fresh cracked Pepper
1 tsp Sugar
1 Quart Chicken Stock
1 inch piece Ginger, peeled and quartered
1 Green Onion, cut into quarters
4 sprigs of Cilantro
1/2 square Firm Tofu, drained and sliced in 1/4-inch strips
6 tsp Cornstarch mixed with 2 Tbsp water
1 large egg, lightly beaten
Chopped green onions and cilantro leaves, for garnish

Directions

1. Steep the mushrooms in a small bowl and cover with boiling water. Let stand for 30 minutes until plumped. Slice the mushrooms and set aside.
2. Heat one quart of chicken stock over medium-low heat in a sauce pan, add the peeled and quartered ginger, quarted green onion, and 4 sprigs of cilantro to the pot. Allow chicken stock to steep for 1/2 an hour before using simmering lightly. Be sure to strain the ginger, green onion and cilantro from the stock.

3. Heat the oil in a wok or large pot over medium-high heat. Season the pork chops with salt and pepper, add to the wok. Cook for 3 or 4 few minutes until lightly browned. Add the minced ginger, chili paste, shitaki mushrooms, bamboo shoots; cook and stir for 1 minute to infuse the flavors. Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together. Pour in the Chicken Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.

4. Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.