Peking Hot Sour Soup Ingredients : 

6 cups chicken stock 
1/4 lb julienned lean pork or chicken 
2 tbsp garlic & red chile paste 
2 tbsp soy sauce 
3/4 tsp ground white pepper 
4 eggs, beaten 
5 tbsp cornstarch 
1 cup sliced shittake mushrooms 
1 can peeled straw mushrooms 
1 can sliced bamboo shoots 
1 can sliced water chestnuts 
1 can baby corn ears 
1 cake soft tofu, sliced into 1/4 inch cubes 
1/4 cup white vinegar 
1 tsp sesame oil 
1/4 cup dried black fungus (cloud ears), soaked in water for one 
hour, drained and sliced finely chopped scallions for garnish 

Peking Hot Sour Soup Preparation :

1. Bring stock to a simmer, add soy, pork, mushrooms & chillie paste, simmer for 10 minutes. 

2. Add meat, pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min 

3. Mix cornstarch with 5 tbsp water and add. Bring back to a simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 seconds before gently stirring in the sesame oil. 

4. Serve with a garnish of chopped scallions. The pepper, vinegar and chile paste can be varied to taste.