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Soothing Hot and Sour Soup 

Chicken marinade 
1 tablespoon soy sauce 
1/8 teaspoon black pepper 
1/8 teaspoon garlic powder 
1 teaspoon rice wine 
1 teaspoon cornstarch 
2 boneless skinless chicken breasts, cut into 1/2-inch-thick slices 

4 cups homemade chicken stock
Marinated chicken breast slices 
3-4 stalks baby bok choy, trimmed and leaves separated 
1 5-ounce can sliced water chestnuts 
1 5-ounce package enoki mushrooms 
2 cloves of garlic, minced 
1 tablespoon grated ginger 
1 tablespoon cornstarch 
2 tablespoons rice vinegar 
1 teaspoon sesame oil 
2 tablespoons low-sodium soy sauce 
1 teaspoon white pepper 
1 teaspoon chili oil, optional 
1 egg, beaten 
1 pack firm tofu, cut into 2-inch cubes 
3 cups spinach, washed and stems removed 
2 cups warm, cooked vermicelli noodles 
3 green onions, chopped 

Mix marinade ingredients, then combine with chicken and coat thoroughly. Allow to sit for at least 20 minutes. 

In a large saucepan, bring the chicken stock to a boil, add the marinated chicken slices. Add the bok choy and water chestnuts, return to a boil, add the enoki mushrooms, garlic and ginger. Stir and cook for another 3 minutes. Stir 1/4 cup of the hot soup with cornstarch, add the mixture to the soup and stir to incorporate. 

In a small bowl combine the vinegar, sesame oil, soy sauce, white pepper and chili oil. Pour the mixture into the soup, stir and cook for another 3 minutes. 

Trickle the beaten egg into the soup and stir gently. Add the tofu cubes and spinach and stir gently. Divide the noodles among 4 bowls. Ladle the soup over the noodles. Sprinkle the green onions over the soup and serve immediately.   Serves 4