Hot and Sour Soup

Hot and Sour Soup:

2 32 oz cartons of Chicken broth - fat free
1 pound of boneless pork chops - cut into strips
1 red pepper
4 green onions
8oz mixed mushrooms - button, portabella, shitake - sliced
2 baby bok choy stalks cut into pieces
3 garlic cloves chopped
rice wine vinegar to taste (1/2 cup?)
soy sauce to taste (2 tbls?)
white pepper to taste (2 tbls?)
1 egg

Brown the pork and put everything into the soup pot and cook until veggies are soft but not overdone. Then crack the egg over the pot and stir as it is dripping into the pot.

This soup is best made the day before you are going to eat it. Just let it sit in the fridge overnight. It takes time to meld all of the flavors together.

FOOD FOR THOUGHT:

I went through all of Dolores's recipes tonight so we can begin making the scrapbook and I can begin to cook using her recipes. What a trip down memory lane that was. I love her handwriting. It's fun to see the grease and remnants of food on her recipes and the torn, yellow paper. She had everything from Polish to Japanese and Chinese to Weight Watchers and Rachel Ray. Quite a diverse cook she was. This is going to be fun - heart-wrenching - but fun!