Hot and Sour Soup

Ingredients

• 100 g Boneless chicken thigh/breast
• 4-5 cup Chicken/vegetable stock
• 3-4 Shiitake mushroom (( pre-soaked in warm water 30 mins ))
• 50 g Firm tofu
• 50 g Bamboo shoots (( fresh or tin))
• 1/2 cup Shredded carrot
• 30 g Needle mushroom (enoki mushroom) (( or you can use any fresh mushroom ))
• 1/2 tsp Ginger finely chopped
• 1/2 tsp Garlic finely chopped
• 1 Egg
• 2 Spring onions (cut thin slices)
• 3 tbsp Light soy sauce
• 1/4 tsp Dark soy sauce
• 2-3 tbsp Chinese black vinegar ( or regular white vinegar ) (( adjust sour level according to your taste ))
• 1/2 tsp White pepper
• 1 tsp Sugar
• 1 tsp Sesame oil
• 1/4 tsp Black pepper ((optional))
• Salt to taste
• 2 tbsp Corn starch(flour)
• 1/4 cup Water

Instructions

1. 1

   Beat one egg in a bowl and set aside. Mix the corn starch and water in a small bowl set aside.

2. 2

   In a large pot, pour the chicken stock in, bring it to boil with medium heat, add the chop garlic, ginger and chicken simmer for 2 minutes. Then follow with the shiitake mushroom, tofu and bamboo shoots slices. Simmer for another 2-3 minutes.

3. 3

   Then add the needle mushroom and shredded carrots.

4. 4

   Add all the seasoning ingredients, light soy, dark soy, vinegar, white pepper, black pepper, sugar and salt. Then follow with the corn starch water mixture and sesame oil.

5. 5

   When the soup is start to get thicken, pour the egg slowly and stir gently into one direction.

6. 6

   Make a taste test and adjust salt and pepper according to your taste.

7. 7

   Turn off the heat and sprinkle the chopped spring onions.

8. 8

   Transfer to serving bowl, serve immediately while hot. Garnish with extra spring onions. Enjoy!