Chinese Hot-And-Sour Soup

By Sunset
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2 pounds pork top loin, cut crosswise into 1/8-in.-thick strips

1/4 cup plus 2 tbsp. soy sauce

2 tablespoons grated peeled fresh ginger

3/4 cup rice vinegar

1/4 cup cornstarch

2 tablespoons sugar

1 teaspoon salt

1/4 cup peanut oil

1 can (8 oz.) sliced bamboo shoots, drained and rinsed

12 cups chicken broth

3/4 pound shiitake mushrooms, thinly sliced

12 ounces firm tofu, drained and cubed

4 large eggs

1/2 teaspoon toasted sesame oil

About 1 tbsp. freshly ground black pepper (see Notes)

Chopped fresh cilantro and sliced green onions (pale green and white parts)

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