Simple Hot and Sour Soup

2 chicken breasts cut into thin strips
1 quart chicken stock
1 cup soy sauce (light and salt-free is fine)
pepper
6 oz. bamboo shoots (cut into strips)
8 oz. mushrooms (any variety is fine but do not use button or canned straw mushrooms)
½ cup corn starch
½ cup cold water
2 eggs beaten
4 oz. white vinegar
6 oz. of silken tofu for cooking (olive or sesame)
Chopped scallion

Directions:

Cook chicken strips in oil until done, set aside.

Bring chicken stock to boil, add soy sauce, pepper, bamboo shoots, mushrooms and chicken. Stir together and let cook for 3-4 minutes.

In separate bowl, mix corn starch and water to make “slurry”.

Add slurry a little at a time and stir to desired consistency (about ¾ of a cup).

Add beaten eggs to soup and stir quickly for 1 minute. Turn off heat.

Add vinegar and tofu. Give a quick stir.

Garnish with chopped scallion.