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Chicken and Shrimp Soup with Tofu

Ingredients:

• 2 tbsp sesame oil
• 2 scallions, thinly sliced diagonally
• 1 carrot, coarsely grated
• 3 oz dried chinese mushrooms
• 3 oz portebella mushroom
• 4 cups chicken stock
• 1/2 tsp chinese five-spice powder
• 1 tbsp garlic, minced
• 1 tsp chili sauce
• 2 tbsp light soy sauce
• 1/4 lb chicken breast
• 2 oz country ham, sliced thin
• 4 1/2 oz large peeled shrimp or peeled jumbo shrimp, defrost if frozen
• 1/2 bunch watercress, trimmed and roughly chopped (or substitute spinach)
• 1 egg, well beaten
• 3 oz tofu, cut cubed
• Salt and pepper
• 4 large shrimp in shells, to garnish (optional)
• Cilantro, to garnish (optional)

Directions:

1. Heat the oil in a pot, swirling it around until really hot.
2. Add the scallions and stir-fry for a minute, add the carrots and mushrooms, and continue to cook for about 2 minutes.
3. Add the stock and bring to a boil, season to taste with salt and pepper, five-spice powder, and soy sauce, and simmer for 5 minutes.
4. If the shrimp are really large, cut them in half before adding to the pot and simmer for 3-4 minutes.
5. Add the watercress to the pot and mix well, then slowly pour in the beaten egg in a circular movement so that it cooks in threads in the soup.
6. Adjust the seasoning and serve each portion topped with a whole shrimp.
7. Garnish with cilantro, if desired.