Chinese Hot and Sour Soup

This is my favorite Hot and Sour soup,by request.

Serves 8

1/3 cup prepared wood ear mushrooms,shredded
1/2 cup shredded bamboo shoots
8 ounces(1/2 block) firm bean curd cut in thin strips 1-1/2 inches long.
2 cans(10 3/4 fluid ounces each)chicken broth mixed with 2 cans water.
2 tablespoons white wine
1 tablespoon light soy sauce(or to taste)
1 teaspoon back pepper
3 tablespoons cornstarch dissolved in cold water
1 egg,beaten
2 tablespoons white vinegar(or to taste)
1 teaspoon sesame oil
2 green onions chopped



To prepare wood ear mushrooms,soak the dry mushrooms in warm water until mushrooms expand to normal size.


1. In large saucepan,bing chicken broth and water to boil.

2 add bamboo shoots,wood ear mushrooms, and bean curd.Cook to a boil.

3.add wine,soy sauce,and black pepper.Thicken soup with cornstarch.

4.Lower heat.Slowly stir in the egg.Add vinegar.Adjust the seasoning to taste.

5.Add sesame oil and green onion.Remove from heat.Serve at once.