Hot and Sour Soup

Since S loves this SO MUCH, I thought I'd try to make it.  The red tofu soup, that is - not the brown California version which, S tells me, is totally unacceptable.  "Mum," she sighs, "I am nostalgic for Toronto tofu soup."

So here's a recipe that did the trick:

6 cups chicken stock
1/2 - 1 lb firm tofu, sliced into 1" x 2" rectangular prisms
1/4 c. sweet chili sauce (or more to taste - I used nearly twice this)
2 tablespoons soy sauce
3/4 teaspoon ground pepper
2 eggs, beaten
5 tablespoons cornstarch
1 cup sliced shiitake mushrooms
1 (15 ounce) can peeled straw mushrooms
1/2 ounce dried black fungus (soak in water for an hour before using - I omitted this)
1 (7 ounce) can sliced bamboo shoots
1 (15 ounce) can baby sweet corn cobs
1/4 cup white vinegar
1 teaspoon sesame oil (to garnish)
finely chopped scallion (to garnish)

Directions:

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

This recipe was adapted from http://www.food.com/recipe/hot-and-sour-soup-32858. It makes a tasty Canadian (red) hot and sour tofu soup.