hot and sour souprating:
from the Web Chef - serves 6 to 8.
6 cups (1.5 L) fresh chicken stock or stock cube variety
1/2 cup (125 ml) thinly sliced pak choy
1 cup (250 ml) thinly sliced shiitake, cloud ear, or other mushrooms
3 spring onions, green and white parts, thinly sliced
2 tablespoons soy sauce, or to taste
2 tablespoons finely chopped ginger root
2 tablespoons cornflour
2 tablespoons water
175 - 200 g firm tofu, cut into thin strips
3/4 cup (180 ml) rice vinegar, or to taste
2 teaspoons freshly ground black pepper, or to taste
2 eggs, lightly beaten
1 teaspoon toasted sesame oil
bring the broth to a boil in a large saucepan and add the pak choy or cabbage, mushrooms, scallions, soy sauce, and ginger root. Combine the cornflour and water in a small bowl and stir into the broth when it returns to the boil. Boil for 3 minutes. Add the tofu, vinegar, and pepper. Taste and adjust seasoning. Reduce the heat to a simmer and slowly drizzle the beaten eggs into the soup, stirring gently.
remove from the heat, add the sesame oil, and serve immediately.