Hunan Hot and Sour Soup

I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet had a chance to sample this, but will add my own comments when I do.

• Ready In: 21 mins
• Serves: 4

Ingredients

• 6  cups  vegetable stock or 6  cups  chicken stock
• 2  garlic cloves, minced
• 1  teaspoon gingerroot, minced
• 1⁄2 teaspoon black pepper
• 2  tablespoons tamari
• 4  shiitake mushrooms or 8  button mushrooms, stems removed, thinly sliced
• 1⁄2 lb firm tofu, sliced into 1/4 x 1 inch strips (0.5x2.5cm)
• 1  cup napa cabbage, shredded (300g)
• 1  carrot, thinly sliced
• 1⁄3 cup  frozen peas (70g)
• 2  tablespoons rice vinegar
• 1  tablespoon mirin (Chinese cooking wine)
• 1  tablespoon cornstarch, dissolved in
• 3  tablespoons cold water
• 1 -2  egg, well-beaten (optional)
• 1⁄2 cup green onion, chopped (90g)
• 1⁄4 cup cilantro, chopped (9g)
• 1⁄2 lb  cooked chicken or 1⁄2 lb pork, cubed
• 1  teaspoon  hot chili paste (optional) or 1  teaspoon chili sauce (optional)

Directions

1. Bring stock to a boil over medium-high heat in a 2 1/2- to 3-quart saucepan.
2. Add garlic, ginger, black pepper, and tamari.
3. Reduce heat and simmer 1 minute.
4. Add mushrooms, tofu, cabbage, carrots, peas and meat.
5. Stir and let simmer 5 minutes or until vegetables are tender.
6. Stir in vinegar, mirin and cornstarch mixture.
7. Continue cooking until soup is thickened, about 1 minute.
8. Add chile paste/sauce to taste.
9. Remove soup from heat.
10. Slowly pour in beaten egg and stir.
11. Garnish with green onions or cilantro and serve immediately.