Hot and Sour Soup

3 cartons of Campbell's Low Sodium Chicken Broth
1 14g (.5 oz.) package dried shiitake mushrooms, reconstituted and chopped
1 can sliced bamboo shoots, drained
3 tbsp. soy sauce
2 1/2 tbsp. fresh lemon juice
1-1" piece of ginger
1 cup leftover pork, cut into small strips
2 tbsp. rice vinegar
1 tsp. pepper
350 g PC Blue Menu extra firm tofu, drained and cut into cubes
1 carrot, cut into 1" strips and julienned
1 can beansprouts, drained
Green tops of 3 green onions, cut into 1" strips and julienned
3 tbsp. cornstartch
6 tbsp. water
2 large egg whites, beaten
1-2 tbsp. sriracha hot chile sauce
1 tbsp. toasted sesame oil

Combine first eight ingredients. Bring to a boil, reduce and simmer 5 minutes. Add vinegar, pepper, beansprouts, carrot, green onion and tofu. Cook 2 minutes. Combine cornstartch and water; add to pan and cook 1 minute, stirring constantly. Slowly drizzle in egg whites while stirring. Remove from heat and stir in hot chile sauce and sesame oil.