Chinese Hot and Sour Soup | Peking Soup with Chicken & Tofu

Rinse the chicken breast under cold water, pat dry, and cut into fine bite-sized strips. Drain the tofu and cut into small, even cubes.

Clean the mushrooms and cut into fine slices. Peel the carrots and cut into thin strips. Finely chop the ginger and garlic. Wash the spring onions and slice into fine rings, setting aside the green parts for garnish.

Heat the sesame oil in a large pot. Sauté the garlic, ginger, and the white parts of the spring onions briefly until fragrant.