Name: Hot and Sour Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 people
Ingredients: 220 g / 7oz chicken breast; 12 dried shiitake mushrooms ((or 150g/5oz fresh) (Note 1)); 1/2 cup wood ear mushrooms (, chopped 1.5cm/ 3/5" pieces (Note 1)); 1 tsp dried chilli / red pepper flakes (, adjust spice to taste (Note 2)); 2 tsp dark soy sauce ((Note 3)); 1 tbsp light soy sauce ((Note 3)); 1 tsp ginger (, finely grated); 1/2 tsp white pepper ((sub black)); 6 cups (1.5L/1.5qt) chicken or veg stock/broth (, low sodium); 1 tsp sesame oil; 1 tsp sugar; 1/4 cup (65 ml) white vinegar ((adjust to taste)); 125 g / 4oz firm tofu (~ 1 cup) (, cut into 1.2cm / 0.5" cubes (Note 4)); 1/4 cup bamboo shoots (, thinly sliced (Note 5)); 2 eggs (, whisked); 1/4 cup (40g) cornstarch/cornflour; 1/4 cup (125 ml) water; Salt to taste; 1 shallot/scallion (, finely sliced)