chinese hot & sour soup, sopa china agria y picante

Ingredients

• 4 boxes 32 oz each, of college inn chicken broth
• 3 large carrots, cubed or sliced
• 5 large stalks of bok choy rinsed, sliced
• 1 pint white button mushrooms sliced
• 1 small onion sliced
• 1 cup scallions sliced whites and greens together
• 1 box 8 ounces cubed firm tofu
• 4 tablespoons rice vinegar
• 2 tablespoons soy sauce, dark
• 2 tablespoons red chile paste mixed in 8 ounces of water
• 1/2 pound pre cooked thin sliced pork meat, i use left over pork lion from a previous meal.
• 1 teaspoon garlic powder
• 2 tablespoons chicken base, i use better than bouillon brand
• 2 large beaten eggs (optional)
• 1 cup cold water (optional)
• 2 tablespoons corn starch (optional)
• 1/4 teaspoon ground black pepper (optional)
• 2 large limes juiced