Hot and Sour Soup is a timeless favourite. Served everywhere chinese food is served, and now, I give it to you here today. Enjoy!

Preperation Time: 30 min
Total Time: 30 min
Makes:  4 serving.

You need:

• 3 tbsp. peanut or canola oil
• 1 boneless, skinless, chicken breast - sliced into short, thin ribbons
• 6 cups unsalted chicken broth
• 2 tsp. cornstarch
• ¼ cup water
• 1 tsp. black pepper
• 1 egg - beaten
• 12 mushrooms - sliced lengthwise
• ¼ lb. pork tenderloin - cut into short, thin ribbons
• 1 tsp. dark sesame oil
• 2 tbsp. soy sauce
• ½ lb. firm tofu
• 4 tbsp. Worcestershire sauce
• salt to taste

Preperation

1. Wrap the entire chunk of tofu in paper towels, place it between two plates, and put something heavy on top (like a couple of big cans). The moisture will seep out of the tofu. Give it 20 minutes.
2. Heat the oil in a deep saucepan over medium-high heat.
3. Boil the broth, chicken, pork, mushrooms, and soy sauce to a boil in a large pot. Lower the heat and simmer for 20 minutes.
4. Mix the cornstarch with ¼ cup water until it is completely dissolved.
5. Cut the tofu into ¼-inch cubes and add it to the broth.
6. Bring the broth back to a boil and slowly stir in enough of the cornstarch mixture to thicken the broth to your preference. Don't dump the entire cornstarch mixture in at once or your soup will immediately clump up.
7. Add Worcestershire sauce, pepper, sesame oil, and salt.
8. While stirring the pot, slowly pour the egg in, so that it forms ribbons in the soup
9. Remove from heat, and serve.