Hot And Sour Soup Recipe

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.