Hot & Sour Soup

1: Heat the oil in a thick bottomed pan until very hot.

2: Add the whites of the spring onion and fry until golden.

3: Add the garlic and sauté until it releases its aroma without browning.

4: Pour the stock into the garlic-spring onion mixture.

5: Add the shredded chicken, corn, mushrooms, and tofu. Bring to a boil.

6: Mix in all the sauces and taste, adjusting vinegar and soy sauce as needed.

7: Add salt and pepper to taste. Adjust seasoning if necessary.

8: Slowly incorporate the corn flour slurry until the soup thickens to your liking.

9: Once thick and boiling, add the cabbage, carrots, spring onion, and cilantro.

10: Cook for one minute, allowing the veggies to retain some bite.

11: Turn off the heat and slowly stir in the egg whites. They will cook with the heat.

12: Serve hot, garnished with greens, vinegar, and chilies.