Hot-N-Sour Soup

This is a very simple recipe and I hope you enjoy. I usually double the recipe for lunch leftovers and hungry teenagers/husband. I buy the tofu already sliced - don't be scared of the tofu it tastes just like the soup.

4 cups chicken stock
3 tablespoons soy sauce
1/4 cup cooked & diced chicken or pork
1/2 cup baby bella mushrooms, sliced
1/2 tablespoon garlic chili sauce/paste
1/4 teaspoon ground white pepper
1/4 cup white vinegar
1/3 cup bamboo shoots, julienned
3 oz of tofu, diced into 1/4" cube
2 tablespoons cornstarch and 2 tablespoons cold water (wait to add water)
1 egg, beaten
2 green onion stalks, diced (include the tops)
1/2 teaspoon toasted sesame oil.

1. Bring chicken broth to a simmer in a 2-quart saucepan.
2. Add soy sauce, meat, mushrooms & garlic red chili paste.
3. Simmer for 5 minutes.
4. Add white pepper, white vinegar, bamboo shoots, tofu.
5. Simmer for 5 minutes.
6. Combine 2 tablespoons cornstarch with 2 tablespoons of cold water in a cup. Stir until smooth. Add cornstarch mixture to soup and stir well.
7. Simmer for 5 minutes until soup is thickened.
8. Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into the soup. Stir soup several times. (I pour my beaten egg through the tines of a large fork so thin ribbons fall into the soup)
9. Wait 30 seconds.
10. Add green onions and sesame oil to soup. Stir well. Remove from heat.

I serve ours with the crispy noodles since I can't find fried wontons in the grocery store.