Hot & Sour Soup...Best Recipe EVER

I have had this recipe for years and have no idea where it came from.  It is best made a day or two early.  Let the ingredients get to know each other, then you will have hot and sour perfection! Oh, and I always double this recipe.

6 cups chicken stock

bring to a simmer then add:

2 T soy sauce
2 T garlic and red chile paste (we use rooster sauce, sriracha) (I go light on this, maybe 1/2 to 3/4 what it calls for)



simmer for 10 minutes, then add
1/4 pound Julienned BBQ Pork
3/4 t pepper(Again, I tend to go light so the soup isn't too hot, like about half)
1/4 cup white vinegar
1 can sliced bamboo shoots
1 can baby sweet corn cobs
1 can sliced water chestnuts
1 can peeled straw mushrooms
1 cup sliced shittake mushrooms (feel free to use dried and just reconstitute)
1/2 pound tofu, sliced into 1/4 to 1/2 inch cubes

simmer 10 more minutes
while simmering mix:
5 tablespoons cornstarch & 5 tablespoons of water
mix then add
4 eggs, beaten, in a thin stream over the surface of the soup
Let stand 10 seconds then gently stir in 1 t. sesame oil

Yeah, I know this recipe looks terrifying, but it is WELL worth the effort.  We like to make a double batch and eat it for several days in a row.  It also freezes well too, so you could freeze single servings for later!