Hunan Hot And Sour Soup - cooking recipe

Ingredients

6 cups vegetable stock or 6 cups chicken stock
2 garlic cloves, minced
1 teaspoon gingerroot, minced
1/2 teaspoon black pepper
2 tablespoons tamari
4 shiitake mushrooms or 8 button mushrooms, stems removed, thinly sliced
1/2 lb firm tofu, sliced into 1/4 x 1 inch strips (0.5x2.5cm)
1 cup napa cabbage, shredded (300g)
1 carrot, thinly sliced
1/3 cup frozen peas (70g)
2 tablespoons rice vinegar
1 tablespoon mirin (Chinese cooking wine)
1 tablespoon cornstarch, dissolved in
3 tablespoons cold water
1 -2 egg, well-beaten (optional)
1/2 cup green onion, chopped (90g)
1/4 cup cilantro, chopped (9g)
1/2 lb cooked chicken or 1/2 lb pork, cubed
1 teaspoon hot chili paste (optional) or 1 teaspoon chili sauce (optional)

Preparation

Bring stock to a boil over medium-high heat in a 2 1/2- to 3-quart saucepan.
Add garlic, ginger, black pepper, and tamari.
Reduce heat and simmer 1 minute.
Add mushrooms, tofu, cabbage, carrots, peas and meat.
Stir and let simmer 5 minutes or until vegetables are tender.
Stir in vinegar, mirin and cornstarch mixture.
Continue cooking until soup is thickened, about 1 minute.
Add chile paste/sauce to taste.
Remove soup from heat.
Slowly pour in beaten egg and stir.
Garnish with green onions or cilantro and serve immediately.