1/2 oz dried mixed wild mushrooms
7 oz roasted chicken breast, shredded
2 tsp cornstarch
9 cups home made chicken stock
3 large slices ginger
1 package (350g) firm tofu, 1 cm dice
1 cup julienned carrots
1/2 cup rice wine vinegar
3 tbs soy sauce
1 tbs chilli sauce
1/4 cup cornstarch, mixed into a small amount of water
2 egg whites
pea shoots and scallions to garnish
Soak mushrooms in water for 15-20 minutes, until softened. Slice thinly. Toss shredded chicken with cornstarch. Set aside. Meanwhile, bring chicken stock to boil. Add mushrooms and ginger. Reduce heat and simmer for 10 minutes. Remove ginger.
Add chicken, tofu and carrots. Simmer for 2 minutes, then add rice wine vinegar, soy sauce and chilli sauce. Simmer for another 5 minutes. Stir cornstarch into soup to thicken. Turn off heat and add egg whites, stirring gently.
Place pea shoots and scallions in serving bowls and ladle hot soup over top.