hot 'n sour soup

When I learned how to make this, my wife realized why it was she married me. (Grin) The preparation of this popular soup can get more complicated, but this is a good, basic start.

Makes 4 servings

3 Shiitake mushrooms
or
1 6 oz can Straw or sliced button mushrooms
1 Tbs Rice wine or Mirin
3 Tbs Soy sauce
1 Tbs Dark rice vinegar
1/2 tsp Black pepper
4 Cups Chicken stock
2 Tbs Bamboo shoots, julienned
3/4 Cup Chicken, raw, sliced and shredded
1 Tbs Corn starch
1 Tbs Water
1/2 Cup Tofu, cut into 1/4-inch cubes

Soak the shiitake mushrooms in warm water for 15 minutes. Drain and dry well. Separate and shred the stems; julienne the mushroom caps. Set aside. (If using canned button mushrooms, drain from can and set aside.)

Mix the rice wine/mirin, soy sauce, dark rice vinegar and black pepper together. Set aside.

In a heavy saucepan or stock pot, bring the chicken stock to a boil. Reduce heat. Add to the boiling stock the raw, shredded chicken. Cook 2 minutes over medium heat.

Pour in the rice wine/pepper mixture. Add the mushrooms and bamboo shoots. Cook for a further 2 minutes.

Combine the corn starch with water to create a slurry. Drizzle the slurry into the soup until soup begins to thicken. (At this point, you may want to sample the soup and adjust the vinegar or pepper seasonsings. I almost always add a little more of both.)

Lightly beat an egg in a small bowl. Dribble the beaten egg into the soup and gently stir until the egg is thoroughly cooked.

Remove soup from heat. Add the tofu, being careful not break the tofu squares apart. Serve immediately.