Hot and Sour Soup
  • 6 cups chicken stock
  • ¼ pound boneless chicken, sliced thinly, and cut into bite size pieces
  • 6-8 button mushrooms, sliced
  • 3-4 pieces of dried wood ear
  • 8 ounces extra firm tofu, cut into ¼ inch strips
  • ¼ cup bamboo shoots
  • 1 teaspoon ginger, finely chopped
  • 1 tablespoon ketchup
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 2 tablespoons cornstarch mixed with 4 tablespoons water
  • 1 egg
  • 1½ tablespoons vinegar
  • 1½ tablespoons water
  • ½ teaspoon ground black pepper
  • 1 teaspoon sesame oil
  • Green onions, chopped (for garnish)
  1. Soak the wood ear in warm water for 15 minutes or until soft and slice into thin strips. Heat the stock in a pot. Add the chicken, mushrooms, wood ears, tofu, bamboo shoot and ginger and bring to a boil. Add the salt, ketchup and soy sauce, and continue at a low boil until the chicken is thoroughly cooked. Give the cornstarch and water a stir and add to the pot; return to a boil. Lower the heat to a simmer and gently add the beaten egg. Draw a spoon through the soup to make the egg coalesce into fine threads as it cooks. Remove from heat. Combine the water pepper and vinegar and stir. Add this mixture a little at a time until you reach the right balance of hot and sour. Add the sesame oil, adjust seasoning, and you are ready to serve. Garnish the top of each bowl with some chopped green onions.
Recipe by Have You Eaten, SF? at