Hot and Sour Soup

Serves 4

2 cups water

2 cups chicken or vegetable broth

1/2 cake soft tofu, cut into cubes

1/2 cup shredded bamboo shoots

2 tsp shredded wooden ears (type of Chinese mushroom) - soaked for 2 hours

2 dry shiitake mushrooms - soaked for 2 hours

1 egg beaten lightly

Mixture A

1 tsp salt

1 tsp sugar

2 tbsp light soy sauce (Kikkoman's or Pearl River Bridge)

5 tbsp vinegar (or more to taste)

1 tsp sesame oil

3 tsp of chili oil or chili bean paste

Mixture B

1 tbsp cornstarch

1/4 cup water

Mixture C

1 cup shredded baby bok choy

1 tbsp finely chopped green onion

1 tsp finely chopped ginger

dash of pepper

Boil water and broth. when boiling, add mushrooms, bamboo shoots and wood ear. Then add tofu.  Once boiling, add mixture A.

Beat egg well and set aside.

Slowly pour mixture B into soup while stirring. Test broth and adjust the taste of desired, may need more vinegar.

Let broth come to a boil and add mixture C.  Slowly stir in beaten egg.  Serve.