Hot and Sour Soup (酸辣湯)

1 ounce dried shiitake mushrooms (or white mushrooms)

2 tablespoon cornstarch

5 cups chicken broth

3 cups of water

1 tablespoon chicken flavored bouillon

4 tablespoons of soy sauce

1 teaspoon of ground white pepper

3/4 cup canned bamboo shoots (optional)

7 ounces firm (or medium) tofu, cut into 1/2-inch cubes

3 green onions, thinly sliced

3 tablespoons white vinegar

1 egg, lightly beaten

*Double up ingredients for a larger serving

Cut tofu into 1/2- inch cubes. Slice mushrooms vertically. Open can of bamboo shoots and drain the fluid. Mix equal parts cornstarch with equal parts water, mix, and set aside.

In a medium sized pot on high heat, combine chicken broth and water and allow for boil. Turn down the heat to medium and add soy sauce, white pepper, and chicken flavored bouillon. Adjust ingredients to taste.

Add tofu, mushrooms, and green onions and allow the pot to return to a low boil on medium-high heat for 5-10 mins (until tofu is cooked). Lastly, add white vinegar, cornstarch water, and green onions. Stir and then add the lightly beaten egg.

Garnish with green onions and serve hot.