Hot and Sour Soup

• 2-4 Tbs. Chicken fat (for best results), butter, or any oil
• 1 Leek, washed thoroughly, split, and thinly sliced
• 4 medium Carrots washed, split, and sliced
• 8 oz. white button Mushrooms, washed, split, and sliced

Stir-fry vegetables in chicken fat, then add:

• 1 quart of chicken stock
• 8 oz. can of each, or a cup fresh: Bean Sprouts, Baby corn, Water chestnuts, Bamboo shoots, drained and rinsed (watch out for MSG and preservatives like Sodium Benzoate or Potassium Sorbate)
• 1/4 cup of white wine vinegar
• 3 Tbs. Soy sauce
• 1/2-1 Tbs. Chili-Garlic oil
• 1/4 tsp. white pepper
• 1/4 to 1/2 tsp. salt (depends on how salty your stock is, mine had little to none)

Let the whole pot boil for about 20 minutes, or until the largest carrot pieces are tender.

And if you like it thick, stir in:

• 2 Tbs. of Corn starch dissolved in 2 Tbs. cold water

Once it comes to a boil gently stir in a steady stream of:

• 2 eggs, beaten

And/Or add:

• 1 block of extra firm tofu cut into strips (optional)

Bring back to a boil, then serve.