From: Kim Muralt

HOT AND SOUR RICE SOUP

(Serves 6)
Ingredients:
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6 dried black mushrooms (soaked, drained and sliced thin)
5.5 cup broth
1/2 cup slivered Bamboo shoots
1/2 small carrot (cut into matchsticks)
1.5 cup rice, cooked
1/4 cup rice or white vinegar
2 tblsp cornstarch
2 tblsp soy sauce
2 tblsp water
1/2 tsp white pepper
1 egg, beaten
1 tsp sesame oil
2 green onions, thinly sliced
1/2 tsp hot pepper sauce

Instructions:
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In 4-quart Dutch oven, heat broth to boiling on medium heat. Add mushrooms, bamboo shoots, and carrots. Cook 3 minutes.
Add rice, vinegar, soy sauce, white pepper, sesame oil and hot pepper sauce. Return to a boil, reduce heat, and simmer 3 minutes.
In a cup, stir together cornstarch and water until smooth. Gradually stir it into the soup. Cook until slightly thickened. Remove from heat. Gradually add egg in a steady stream, stirring constantly.
Garnish with green onion.