Chinese Hot and Sour Soup - Andrew Zimmern

Ingredients

• 4 dried black mushrooms
• 1/4 cup (1/8 oz /5 g) dried black fungus
• 3 1/2 oz/ 100 g lean pork, cut into strips
• 2 teaspoons salt
• 1/2 teaspoon cornstarch (cornflour)
• 7 oz/ 200 g firm tofu, drained
• 1/2 teaspoon granulated sugar
• 2/3 cup (3 1/2 oz/ 100 g) sliced bamboo shoots, drained
• 2 tablespoons water chestnut flour or cornstarch (cornflour)
• 1 egg, beaten
• 5 tablespoons red vinegar
• 1/2 tablespoon ground white pepper
• 1 teaspoon sesame oil
• 2 cups (11 oz/ 300 g) cooked egg or rice noodles (optional)
• Cilantro (coriander), to garnish (optional)