Serves 10

Ingredients

• 6 cup chicken stock
• 1⁄4 lb lean pork or chicken, julienned
• 2 tbsp asian chile paste, with garlic
• 2 tbsp soy sauce
• 3⁄4 tsp black pepper, ground
• 4 egg, beaten
• 5 tbsp corn starch
• 1 cup shiitake mushrooms, sliced
• 1 can peeled straw mushrooms
• 1 can sliced bamboo shoots
• 1 can sliced water chestnuts
• 1 can baby sweet corn, cobs
• 1⁄2 lb soft tofu, sliced into 1/4 inch cubes
• 1⁄4 cup white vinegar
• 1 tsp sesame oil
• 1 scallion, finely chopped (to garnish)

Directions

1. Bring stock to a simmer, add soy sauce, pork, mushrooms& chile paste, simmer for 10 minutes.
2. Add meat, pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min Mix cornstarch with 5 tbsp water and add.
   bring back to a simmer and pour the eggs in a very thin stream over the surface.
3. Let stand for 10 seconds before gently stirring in the sesame oil.
4. Serve with a garnish of chopped scallions.

Serving Size: 1 (245 g)

Calories 163

5 Smart Points