Hot and Sour Soup | Asian Cuisine | Lee Kum Kee

Ingredients

• 200g tofu, sliced into strips
• 170g bamboo shoots, julienned
• 110g cloud ear fungus, julienned
• 110g dried mushroom, julienned
• 2 eggs beaten
• 1.4L water
• 4 Tbsp corn flour
• 1 Tbsp green onions, finely chopped
• 1 Tbsp coriander, finely chopped
• 3 Tbsp Lee Kum Kee Seasoned Rice Vinegar
• 3 Tbsp Shaoxing rice wine
• 2 Tbsp Lee Kum Kee Seasoned Soy Sauce
• 1 Tbsp Lee Kum Kee Pure Sesame Oil
• 2 tsp ground white pepper