Simple Hot and Sour Soup Recipe

Place shiitake mushrooms and cloud ear mushrooms in a bowl of water; soak until softened about 30 minutes. Drain and finely chop the mushrooms.

Bring a pot of water to a boil; add tofu and cook for 1 minute. Remove using a slotted spoon and place in a bowl. Bring water back to a boil and add bamboo shoots; cook for 1 minute. Drain and set bamboo shoots aside.

Mix vinegar and white pepper together in a bowl.

Bring chicken stock to a boil in a large saucepan. Add bamboo shoots mushrooms and ham; return to a boil. Add tofu soy sauce Shaoxing wine and salt; bring back to a boil.

Mix corn flour and water together in a bowl until dissolved; stir into chicken stock mixture until soup starts to thicken. Drizzle beaten eggs into soup stirring gently to form cooked egg clumps 2 to 3 minutes.

Stir vinegar-pepper mixture into soup and drizzle in sesame oil.