Hot & sour soup

Mmmmm: The basic staple of Chinese restaurants world wide, but even better if prepared by yourself: Hot and sour soup. I could eat it every day!

500g Tofu
500g Chicken or pork
1/2 cup bamboo shoots
2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus
(or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)
6 cups of chicken stock
2 tablespoons soy sauce
1 tablespoon of white pepper
2 tablespoons vinegar (rice vinegar is best, but ordinary vinegar will do as well)
2 Tbsp cornstarch dissolved in 1/4 cup of cold water
1 egg, beaten
1 red pepper
1 green onion, finely chopped


Shred or cut to thin slices the tofu, pepper and chicken. Well, it's supposed to be thin slices, but as you can see, I am usually too lazy to do that. Marinate the tofu and the meat - at least 20 minutes, hours is better, unless you are really hungry.
Bring the stock to a boil, add everything up to the cornstarch. Bring back to a boil, let boil for 2-3 minutes.
Add the rest, don't forget to stir while adding the egg. Bring back to a boil, serve hot.
Delicious!