Instructions

1. Press the moisture out of the tofu. Wrap it in paper towels, place it between two plates, and put something heavy, like a cast-iron skillet or a few big cans, on top. Allow the moisture to drain for half an hour.

2. Heat the peanut or canola oil in a deep saucepan over medium-high heat.

3. Cut the wonton skins in half and fry them, a few at a time, until golden. Place them on a plate lined with paper towels.

4. Bring the broth, chicken, pork, leeks, wine, ginger and soy sauce to a boil in a large pot. Lower the heat and simmer for 20 minutes, then remove the ginger.

5. Drain the mushrooms and cut them into thin ribbons.

6. Mix the cornstarch with 1/4 c. water until it is completely dissolved.

7. Slice the tofu into thin sticks and add it with the mushrooms to the broth.

8. Bring the broth back to a boil and slowly stir in enough of the cornstarch mixture to thicken the broth to your preference.

9. Add the vinegar, pepper, sesame oil and salt.

10. While stirring the pot, add the egg in a thin stream, so that it forms ribbons in the soup.

11. Taste for seasoning and make additions according to your preference.

12. Serve immediately, garnished with the fried wonton skins.