This restaurant-style Chinese soup is a perfect first course for a beef or chicken entrée. The beaten egg cooks into strings as it's stirred into the broth -- an unusual garnish for this flavorful dish.

Mandarin Hot and Sour Soup

8 cups chicken broth
1/4 pound pork, cooked and shredded
1 (4-ounce) can mushroom pieces and stems, drained
1/2 cup diced firm tofu
1/4 cup sliced bamboo shoots
1/4 cup diced cooked ham
4 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon sesame oil
1/2 teaspoon granulated sugar
1/4 teaspoon white pepper
3 tablespoons cornstarch
3 tablespoons water
2 large eggs, beaten
2 green onions, thinly sliced on the diagonal for garnish

1. In a stockpot, bring broth to a boil, add pork, mushrooms, tofu and bamboo shoots. Cook 2 to 3 minutes.
2. Add ham, vinegar, soy sauce, chili powder, salt, sesame oil, sugar and white pepper. If meats are not thoroughly cooked, simmer a bit longer, 1 to 2 minutes.
3. Just before serving, dissolve cornstarch in water and add slowly, cooking for 2 minutes. When thick, slowly pour in beaten eggs. Garnish with green onions. Serve immediately to prevent eggs from overcooking.

Makes 6 servings.