Easy Crock Pot Chinese Hot and Sour Chicken Soup

This is a recipe for people who love Chinese hot and sour soup, but who have no time to make it. This version of hot and sour soup is healthier and tastier than that served in a Chinese restaurant. Use any broth that is available, such as chicken broth or vegetable broth. The rest of the ingredients are very easy to find. Imagine that a healthy meal is waiting for you at home after a long day of work.

Ingredients:
5 cups chicken broth
2 chicken thighs, thinly shredded
2 dried fungus, soaked in hot water for 15 minutes and shredded
1 cup fresh mushrooms, sliced
1 cup total of daikon and carrots, shredded
1 tsp fresh ginger, minced
1/2 tsp white pepper
1/2 tsp chili flakes
1/3 cup black vinegar
1 tbs dry sherry or sake 
Salt and soy sauce to taste
Other ingredients for adding later:
2 eggs beaten well
4 oz. medium tofu, cut into small cubes
1/4 cup water
1/4 cup cornstarch
Chopped green onions and cilantro
Sesame oil

Directions:
Combine all the ingredients above from chicken broth to sake in a crock pot. Cover and turn to low for 4 to 5 hours.

In the last hour, add tofu.
Mix water with cornstarch well and add to the crock pot.

Before serving, add eggs in a low stream while stirring clockwise. After ladling soup into serving bowls, add green onions and cilantro, as well as a few drops of sesame oil, into each bowl when serving.