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CHINESE HOT AND SOUR SOUP 
(Makes 8 servings)

Ingredients 
2 cups water 
2 Cans chicken broth 14.5 ounces each 
2 tablespoons soy sauce 
½ teaspoon crushed red pepper 
10 ounces fresh shiitake mushrooms 
3 tablespoons rice vinegar 
4 tablespoons cornstarch 
2 large eggs lightly beaten 
½ package firm tofu 
3 tablespoons fresh grated ginger 
4 scallions thinly sliced

Procedure 
1. In large pot combine broth, soy sauce, crushed pepper, and 2 cups water. Bring to a boil over medium heat. 
2. Add mushrooms and reduce heat. Simmer until tender (about 10 minutes). In small bowl combine rice vinegar and cornstarch. 
3. Add to pot and simmer until thickened (about 1 minute). 
4. Add slightly beaten eggs and whisk constantly 
5. Stir in tofu. 
6. Put ginger in hand strainer and press the juice through into the pot. 
7. Thinly slice the scallions and sprinkle them on top of the soup and serve.