Hot and Sour Soup (Spicy)

One of my favourite soups and one that cane be made additionally spicy or hot by the additions to personal taste of Red Vinegar or White Pepper.

Ingredients

1 cup of thinly sliced Shitake mushrooms
8 dried tiger lily buds
4 cups chicken stock
1/2 cup diced bamboo shoots
1/2 cup lean finely shredded and chopped boneless chicken
1 teaspoon light soy sauce
1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons red wine vinegar
1lb medium firm tofu, cubed (Small cubes or sticks)
1 egg, lightly beaten
1 teaspoon sesame oil

Roux to thicken
1oz butter
2oz flour

For Garnish
2 tablespoons thinly sliced green onion

Preparation

Slice the mushrooms.
soak and then shred the tiger lily stems.
Place the mushrooms, tiger lily buds, 3 1/2 cups of stock, bamboo shoots, and chicken into a saucepan. Bring to the boil, and simmer for 10 minutes.
While the soup comes to the boil make the roux by slowly cooking the butter and flour until they are a golden brown colour. Turn off the heat and Pour into the roux the 1/2 remaining cup of stock and stir until it is a smooth runny paste
Add in to the soup while stirring the soy sauce, sugar, salt, white pepper, vinegar and the roux paste. Bring back to the boil, stirring constantly and once the soup is again simmering, add the bean curd, and cook for a further 1 to 2 minutes.
Turn off the heat and now stir in the egg gradually and mix in the sesame oil.
Sprinkle each serving with the sliced spring onions tops.

Tip for the garnish............. drop the spring onion slices into iced water and they will curl up.