Hot and Sour Soup

In a large saucepan or stock pot, bring the chicken stock to a simmer. Stir the in rice vinegar, soy sauce, chili oil, salt, white pepper and red pepper flakes.

Add tofu, mushrooms and bamboo shoots; cook for 10 to 15 minutes or until the mushrooms are soft.

In a small bowl, whisk together cornstarch and water until dissolved. Stir the mixture into the broth until it has thickened, one to two minutes. Editor's Tip: Bring the soup to a simmer—but not a boil—to activate the cornstarch. If you like your soup thicker, you can make and add more slurry, but add it in batches and give it a minute or two to thicken before adding more.

Slowly swirl a wooden spoon around in the soup to create a whirlpool. Carefully pour the beaten egg into the pot to create thick strands of scrambled egg. Editor's Tip: The soup should not be at a boil when you add the egg, or it will become cloudy. Continuously swirl the soup as you pour the egg in a thin stream. Once the egg is all added, stop swirling to let the egg set and float to the surface. If you prefer thinner ribbons, swirl the soup faster as you add the egg. Stir the soup slowly for thicker ribbons.

Gently stir in the sesame oil. Serve the soup in bowls and top it with green onion.