Hot & Sour Soup serves 4 4-6 dried Chinese mushrooms, soaked in warm water for 30 minutes 4 oz pork or chicken 8 oz package fresh tofu 1/2 cup sliced bamboo shoots, drained 2 1/2 cup chicken stock 1 tablespoon Chinese rice wine or dry sherry 1 tablespoon light soy sauce 1 tablespoon rice vinegar salt and pepper 1 tablespoon cornstarch paste Squeeze the soaked mushrooms dry, then discard the hard stalks. Thinly shred the mushrooms, meat, tofu, and bamboo shoots. Bring the stock to a rolling boil in a wok and add the shredded ingredients. Brink back to boil and simmer for about 1 minute. Add wine or sherry, soy sauce and vinger and season. Bring back to a boil, then add the cornstarch paste, stir until thickened and serve.