HOT AND SOUR SOUP(Chinese)

HOT AND SOUR SOUP
(Chinese)

6 cups fresh or canned chicken stock
1/2 cup thinly sliced bok choy or Napa cabbage
1 cup thinly sliced shitake, cloud ear,
or other mushrooms
3 scallions (green onions, spring onions), green
and white parts, thinly sliced
2 tablespoons soy sauce, or to taste
2 tablespoons finely chopped ginger root
2 tablespoons cornstarch
2 tablespoons water
6 to 8 ounces firm tofu, cut into thin strips
3/4 cup white vinegar, or to taste
2 teaspoons freshly-ground black pepper, or to taste
2 eggs, lightly beaten, or equivalent amount
egg substitute
1 teaspoon toasted sesame oil

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.

Serves 6 to 8.