Hot And Sour Soup - cooking recipe

Ingredients

1/2 (7 oz.) can mushrooms
1/2 cake fresh tofu (bean curd)
4 c. chicken broth
1/2 can bamboo shoots
3/4 c. cooked chicken (1 can)
1 tsp. soy sauce
1/2 tsp. sugar
1 tsp. salt
2 Tbsp. red wine vinegar
1/4 tsp. white pepper
2 Tbsp. cornstarch
4 Tbsp. cold water
1 egg, beaten
1 tsp. sesame oil
Tabasco sauce

Preparation

Cut tofu into 1/4-inch cubes.
Shred bamboo shoots into thinner strips.
Bring chicken broth to a boil.
Add mushrooms, tofu, bamboo shoots and chicken.
Simmer 10 minutes.
Mix soy sauce, sugar, salt, vinegar and pepper together and add to soup mixture.
Dissolve cornstarch in water and add to the pot while stirring to thicken.
Remove from heat.
Immediately stir in beaten eggs.
Add sesame oil and a few drops of Tabasco sauce (to taste).
You can freeze leftover mushrooms and bamboo shoots and liquid to cover in sandwich bag for later.