Hot and Sour Soup

Serves 8

4 cups chicken stock

1 cup soy sauce

1 teaspoon white pepper (no substitutes)

6 oz. bamboo strips

6 oz. woodear or straw mushrooms

6 oz. chicken breasts, cut into strips

1 cup slurry (1/2 water, 1/2 corn starch)

2 eggs, beaten

1/2 cup white vinegar

6 oz. firm silken tofu, cut into strips

Bring the chicken stock to boil. Add the soy sauce, white pepper, bamboo, mushrooms, and chicken. Let cook for 3 minutes. Add the slurry, a little at a time, and stir until thickened (do not use all of the slurry, it should still be slightly runny). Add the eggs and cook for 30 seconds or until eggs are done. Turn off the fire. Add the vinegar and tofu in a bowl, and pour the soup over the top. Stir and eat.

This recipe comes from P.F. Chang's.