3 (14 1/4 oz.) cans chicken broth
1/2 lb. lean boneless pork, cut into thin strips
3 tbsp. soy sauce
1/4 tsp. pepper
1/4 c. cold water
1 egg, beaten
1/4 c. sliced green onions
1/2 lb. fresh mushrooms, thinly sliced
1/2 c. bamboo shoots, sliced
5 tbsp. distilled vinegar
1/2 tsp. red pepper flakes
1/4 lb. tofu, cubed
3 tbsp. cornstarch
2 tsp. sesame oil

In a 3 quart saucepan bring chicken broth to boil. Add mushrooms, pork, bamboo shoots, vinegar, soy sauce, red pepper flakes and pepper. Cover and simmer 5 minutes. Add tofu and bring to a boil. In cold water, dissolve cornstarch; stir in 1/2 cup hot soup. Add cornstarch mixture to soup. Stir gently once or twice. Sprinkle with sesame oil and green onions. Makes about 7 cups. Each cup about 150 calories.