Hot & Sour soup
Ingredients6 cups fresh or canned chicken stock1/2 cup thinly sliced bok choy or Napa cabbage1 cup thinly sliced shitake, cloud ear,or other mushrooms3 scallions (green onions, spring onions), greenand white parts, thinly sliced2 tablespoons soy sauce, or to taste2 tablespoons finely chopped ginger root2 tablespoons cornstarch2 tablespoons water6 to 8 ounces firm tofu, cut into thin strips3/4 cup white vinegar, or to taste2 teaspoons freshly-ground black pepper, or to taste2 eggs, lightly beaten, or equivalent amountegg substitute1 teaspoon toasted sesame oil Method Bring the broth to a boil in a large saucepan and add the bok choy or cabbage, mushrooms, scallions, soy sauce, and ginger root.
Combine the cornstarch and water in a small bowl and stir into the broth when it returns to the boil. Boil for 3 minutes.Add the tofu, vinegar, and pepper. Taste and adjust seasoning. Reduce the heat to a simmer and slowly drizzle the beaten eggs into the soup, stirring gently. Remove from the heat, add the sesame oil, and serve immediately.
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