Hot and Sour Soup
Staple spicy soup of all Chinese restaurants.

 
    64 ounce can of stock (I use beef)
    64 ounces of water
    2 chicken breasts cooked and diced
    1 package of fresh mushrooms
    1 carton tofu cut into strips
    1 can bamboo shoots
    1 package of ramien noodles
    1/4 cup white wine vinegar
    2 tablespoons white pepper
    2-4 tablespoons corn starch       
    1 egg
    3-4 small fresh scallions thinly sliced
   

    Cook chicken, dice and set aside.

    Bring stock and water to boil.

    Slice mushrooms thinly and add to  boiling stock.
    Add chicken.

    Add tofu and bamboo shoots.

    Add noodles and cook 3 minutes.
    Add vinegar and pepper to taste.
    Mix cornstarch with water to thicken soup to taste.
    Reduce heat.

    Beat egg and add slowly to soup.
    Garnish with thinly sliced scallions.