Hot & Sour Soup

8 cups chicken stock

2 whole carrots, peeled

1 can of bamboo shoots

4 whole cayenne chile peppers (leave whole)

¼ cup white vinegar

2 tablespoons soy sauce

1 tablespoon sugar

½ teaspoon salt

½ teaspoon ground white pepper

2 whole Portobello mushrooms, julienne

¼ cup cornstarch

¼ cup cold water

2 whole eggs, beaten

1 whole firm tofu, julienne

1 tablespoon sesame oil

Dissolve cornstarch in cold water and set aside.

Bring chicken stock to a boil in a large, deep pot.

Prepare vegetables. Add carrot, bamboo shoots, chiles, vinegar, soy sauce, salt, white pepper, and mushrooms.

Reduce heat to a low simmer, uncovered, for 10 minutes. Remove chile peppers.

Slowly stir in cornstarch mixture and stir until it thickens. Add tofu.

While stirring, gradually add in beaten eggs (you want thin egg shreds, not scrambled eggs).

Sprinkle sesame oil over soup and serve.