Hot and Sour Cantonese Soup

6 ounces extra-firm tofu, drained

4 tablespoons good quality soy sauce, divided

1 teaspoon oriental sesame oil

3½ tablespoons cornstarch, divided

6 ounces pork tenderloin cut into 1 inch by 1/8-inch matchsticks

3½ tablespoons cold water

1 large egg

5 cups fat-free, lower sodium chicken broth

½ can (20 ounces) water-packed stripped bamboo shoots, drained

2 cans (4 ounces) mushroom pieces and stems

1 tablespoon red wine vinegar (see note)

1 tablespoon balsamic vinegar (see note)

½ to 1 teaspoon cayenne pepper

1 teaspoon ground white pepper

3 medium green onions, green parts only, thinly sliced

Place tofu block on a dinner plate, place another dinner plate on top of tofu and weigh plate down with a large, unopened can. After 15 minutes tofu should have released about ½ cup of clear liquid.

In a medium bowl whisk together 1 tablespoon soy sauce, sesame oil and ½ tablespoon cornstarch; stir pork into the marinade and set aside for 10 and no more than 30 minutes.

In a small bowl, stir 3 tablespoons cornstarch together with 3 tablespoons water and mix well; set aside.

In a small bowl mix remaining ½ tablespoon cornstarch, remaining ½ tablespoon water and egg until combined. Set aside.

In a large saucepan over medium-high heat, bring chicken broth to a boil. Reduce heat to medium-low; add bamboo shoots and mushrooms (including liquid), and simmer about 5 minutes. While broth simmers, drain tofu and pat dry with a paper towel; dice tofu into ½-inch cubes. Add tofu and pork, including marinade, to soup, separating any stuck together pork pieces. Simmer until pork is no longer pink, about 2 minutes.

Stir cornstarch mixture and stir into soup. Increase heat to medium-high, cook, stirring occasionally, until soup thickens, about 1 minute. Stir in vinegars, cayenne, and white peppers, and remaining 3 tablespoons soy sauce; turn off heat.

Using a large spoon, slowly pour a very thin stream of egg mixture into pot in a circular motion. Let soup sit 2 minutes. Gently stir soup once to distribute egg; ladle into bowls and top with green onions.

Cook's note: For better flavor, omit red wine and balsamic vinegars and use 5 tablespoons Chinese black vinegar (available in Asian markets)

Serves 6 as a first course

Nutrition values per serving: 110 calories (25.4 percent from fat), 3.1 g fat (0.7 g saturated fat), 8.8 g carbohydrates, 1.7 g fiber, 11.3 g protein, 54 mg cholesterol, 687 mg sodium.

Don Mauer