Hot and Sour Soup

Another one from the box. Tastes like soup ordered from a Chinese restaurant!

ingredients

1
Soak 4-6 dried shitake mushrooms in 2 C. hot water . When the mushrooms soften, slice them and reserve the broth. (alternatively, you can use fresh mushrooms and mushroom broth).
2
Saute 1 C. minced onions in 1 T. vegetable oil until brown, then add 4 C. water and the mushroom broth. Add the mushrooms, 1/2 C. soy sauce, 1 T. sesame oil, 1 C. white or rice vinegar, and 1/2 T. (not a typo) ground black pepper and 1/2 T. ground white pepper.
3
Cook the soup for 30 minutes. Meanwhile, cut 12 oz. tofu into cubes. Disassemble 1 Baby Bok, trim the bases and rinse them. On the bigger leaves, slice the stems widthwise. On the smaller ones, leave them whole or cut in half lengthwise. Beat 1 egg. Mix 2 T. cornstarch in 3 T. water.
4
Add the tofu and the bok choy. Simmer for 3 minutes. Add the cornstarch water and stir the soup until it thickens slightly. Add the egg and stir into the pot. Season with more soy sauce and vinegar.

Source: karen