Classic ‘hot & sour’ soup. Though you can certainly add chicken, pork or whatever you like, we’ve made this with only shiitakes & tofu…but you won’t miss the meat, trust me.

Serves 4

INGREDIENTS

3 cups chicken broth
8 ounces firm tofu, cubed into a medium dice
4 Shiitake mushrooms, stemmed and thinly sliced
1-2 tablespoons chili paste
3 tablespoons soy sauce
3 tablespoons apple cider vinegar
1/4 teaspoon fresh ground pepper
3 tablespoons corn starch
2 tablespoons water
1 egg, beaten

DIRECTIONS

In medium saucepan bring chicken broth to a boil
Add mushrooms, tofu & chili paste - let boil a couple minutes
Stir in soy, vinegar and pepper - mix well
In small bowl mix corn starch & water until smooth, and stir into the broth
Simmer 5 minutes until broth thickens, then turn off heat
While stirring broth in a circular direction (take your pic) pour in the egg from several inches above the pot in a very slow stream to create ribbons
Serve - Gung Hay Fat Choy!