Simple Hot And Sour Soup

• 1 3/4 ounces dried shiitake mushrooms
• 1 ounce dried cloud ear mushrooms
• 1/2 (12 ounce) package silken tofu, cut into 1/2-inch cubes
• 1 (8 ounce) can bamboo shoots, cut into thin matchstick-size pieces
• 2 teaspoons vinegar
• 1 teaspoon ground white pepper
• 10 fluid ounces chicken stock
• 2 ounces cooked ham, thinly sliced
• 1 teaspoon soy sauce
• 1 teaspoon Shaoxing cooking wine
• salt to taste
• 2 teaspoons corn flour
• 2 teaspoons water
• 2 eggs, beaten
• 1 teaspoon sesame oil

1. Place shiitake mushrooms and cloud ear mushrooms in a bowl of water; soak until softened, about 30 minutes. Drain and finely chop the mushrooms.
2. 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.
3. Mix vinegar and white pepper together in a bowl.
4. 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.
5. 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.
6. Stir vinegar-pepper mixture into soup and drizzle in sesame oil.

shiitake mushrooms, cloud ear, silken, bamboo shoots, vinegar, ground white pepper, chicken, ham, soy sauce, cooking wine, salt, corn flour, water, eggs, sesame oil

Taken from www.allrecipes.com/recipe/257222/simple-hot-and-sour-soup/ (may not work)