Amy Quon’s Hot and Sour Soup

Boil 1 cup of water in a small saucepan. Meanwhile, slice the tofu and mushroom, and shred the carrot.

Add the tofu, mushroom, shrimp, bamboo shoots and carrots to the boiling water. Blanch for a few seconds, then drain and set aside.

Remove ¼ cup (60 ml) of the chicken broth from the can. In a small bowl, mix it with 1 ½ tbsp. (23 ml) cornstarch, and set aside.

Heat the remaining chicken broth in a saucepan. Add the minced chicken, red vinegar, chili oil, and 1/8 tsp. (1 ml) sugar. Bring to a boil, stirring occasionally.

Add the sauce, return to the boil, and then reduce to low heat. Add the blanched vegetables and tofu, plus 1 drop each of sesame oil and dark soy sauce.

Without stirring, slowly drizzle the egg white into the soup, and serve.
TIP: To save time with your recipes, soak a number of mushrooms all at once. Place them in a large bowl, and weigh them down with a plate to keep them fully submerged. After they have soaked for an hour, cut off the stems and freeze the caps in a single layer inside a freezer bag. Remove and thaw them as needed.