Brought to us by Paul
30g soft tofu
15g chicken breast
15g lean pork
15g Chinese black mushrooms
1 egg, beaten
25g cornstarch
500ml chicken broth
Seasonings
1.5 tbsp pepper
2 tbsp soy sauce
1 tbsp rice vinegar
Garnish
3g chopped spring onion
Dash of sesame oil
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Slice tofu and mushrooms into thin strips
Cook the chicken breast and lean pork and tear into shreds
Bring the chicken broth to a boil in a pot
Add the mushrooms, chicken breast, lean pork and tofu
Add the soy sauce to taste
Bring the soup back to a gentle simmer
Place the cornstarch into a small bowl and add enough water to dissolve the cornstarch
Add the cornstarch mixture to the soup to thicken the soup. Add the mixture slowly until you reach the desired consistency
Using a pair of chopstick, guide the beaten egg into the soup
Place the pepper and rice vinegar into the serving bowl
Pour the soup into the serving bowl and combine the seasonings and soup well
Sprinkle the sesame seed oil and spring onion before serving
Source: Homemade-Chinese-Soups
