Simple Hot and Sour Soup



Cook chicken strips in oil until done, set aside.

Bring chicken stock to boil, add soy sauce, pepper, bamboo shoots, mushrooms and chicken. Stir together and let cook for 3-4 minutes.

In separate bowl, mix corn starch and water to make “slurry”. Add slurry a little at a time and stir to desired consistency (about ¾ of a cup). Add beaten eggs to soup and stir quickly for 1 minute. Turn off heat.

Add vinegar and tofu. Give a quick stir.

Garnish with chopped scallion.