Hot and Sour Soup

Who knew it would be so easy to make hot and sour soup.  It is one of my favorites.  Something I don't get very often as all of our favorite chines restaurants have closed up shop.  I had some leftover pork chop so I decided to try and make soup. 

1 32 ounce box of chicken stock
2 T rice wine vinegar
1/4 + tsp chili garlic paste (to taste)
1/4 tsp garlic powder

3 mushrooms sliced very thin
leftover meat sliced thin

Bring all these ingredients to a strong simmer.

Mix about 2 T cornstarch with about 4 T soy sauce
Slowly stir into soup and let thicken.  (Mine didn't get very thick but that was OK with me.)

One egg beaten.

Slowly.  Very slowly, just barely moving.  Stir the soup in one direction.  Pour the beaten egg in in a slow stream.  pause to let it cook a bit and add some more.  If you stir too much or in multiple directions you don't get the nice sheets of eggs.  You get a more mush-like soup.

Add sliced green onions.  Adjust to taste with salt, chili paste, garlic, soy sauce.

Serve and enjoy.

This was a 10 minute soup that was perfect for this cold winter day.