Hot and Sour Soup with Chicken Or Pork

Ingredients

8 cups broth or water
3/4 cup cider vinegar
5 tablespoons soy sauce
2 tablespoons Chinese five spice
2 tablespoons sesame oil
2 tablespoons hot pepper oil
11/2 cups brown sugar
2 tablespoons Sagawas teriyaki sauce
4 chicken bouillon cubes
1 can bamboo shoots (optional)
1 can water chestnuts (optional)
4 tablespoons fresh or 2 table-spoons dried cilantro
2 eggs -- beaten
1 pound chicken or pork -- cubed
1/2 head cabbage
1 bunch green onion -- chopped
1 yellow onion -- chopped
1 package firm tofu (8 oz) -- cubed
5 tablespoons corn starch -- mixed with vinegar below
1/2 cup garlic red wine vinegar
1 carrot -- julienned
1/2 cup dried Chinese black mushrooms -- presoaked for 1/2 hour and rinsed

Directions

Place the first 12 ingredients in an 8-quart soup pot on medium high. Pour the egg in slowly in a circle, stirring gently. In a frying pan, saute the onions, carrot and cabbage. Set aside. Add mushrooms. Saute meat until brown. Add meat and vegetables to the pot. Heat to a boil. Then add corn starch and vinegar mixture, stirring to prevent sticking, and reduce to simmer for 25 minutes. Add tofu. Simmer 5 more minutes. Serve hot with rice or by itself.

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