Instructions: In a 3-quart saucepan, fry pork in oil over medium-high heat. Remove with slotted spoon. Dredge in soy sauce, then in cornstarch, and set aside.

Using the same saucepan, saute onion over low heat for 15 minutes. Add mushrooms and saute 5 minutes more.

In a separate saucepan bring I cup of water to a boil and add ancho pepper; simmer 15 minutes and set aside. Stir pork and garlic into onion-mushroom mixture, then add chicken broth, water, rice vinegar, and miso paste, stirring vigorously to dissolve the paste. Add peanuts and cayenne.

In a blender or food processor blend ancho pepper and its liquid thoroughly; add to soup along with vegetables. Bring soup to a boil, reduce heat, and simmer for 15 minutes, or until vegetables are tender. Swizzle egg into soup, stir in brandy, and serve immediately.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.