Hot-and-Sour Soup

This time I decided to make my Mom's favorite soup, hot-and-sour. The dish is "a wonderful thing, with the perfect balance of spicy and tart." The dish is a mushroom and chicken based stock that is extremely delicious. I advise you all to make an attempt at preparing this soup and enjoy it with your family,.

Recipe (Serves 6)

1/4 oz Dried Shiitake mushrooms
1/2 cup boiling water
8 cups Chicken Stock
1 can bamboo shoots, drained and chopped
8 oz boneless skinless chicken breasts, cut into thin strips
1 1/2 cups diced firm tofu
1/3 cup rice vinegar
3 tbsp soy sauce
2 tsp Asian sesame oil
1 tsp Chinese garlic chili sauce
freshly ground black pepper
3 tbsp cornstarch dissolved in 3 tbsp water
2 eggs, beaten
2 green onions, minced

1. In a small bowl, soak mushrooms in boiling water until softened, about 30 minutes. Using a slotted spoon, gently lift mushrooms from liquid and swish in a bowl of cold water to remove any clinging sand or dirt. Remove and discard tough stems, squeeze mushrooms dry and thinly slice. Pour mushroom liquid through a sieve lined with a coffee filter into a small bowl.
2. In a large pot, bring stock, mushroom liquid, mushrooms, bamboo shoots, and chicken to simmer over medium heat. Add tofu, vinegar, soy sauce, sesame oil and chili sauce. Cook until chicken is no longer pink inside, about 5 minutes. Taste and adjust seasoning with soy sauce and pepper, if necessary. Stir cornstarch mixture and gradually add to the soup. Cook, stirring, until soup thickens slightly, about 2 minutes. Reduce heat to low and gradually drizzle in eggs, stirring gently. Do not let boil, or the egg strands will break up into egg curds.
3. Ladle into heated bowls and garnish with green onions.

Snyder, Carla, and Meredith Deeds. 300 Sensational Soups. Toronto: R. Rose, 2008. Print.