Hot and Sour Soup

Ingredients

• 8 cups vegetable broth
• 1 ½ cups thinly sliced mushrooms, (stems removed (shiitake, baby bella, or button))
• 1 (8-ounce) can drained bamboo shoots ((optional))
• ¼ cup rice vinegar
• ¼ cup soy sauce (regular or low-sodium)
• 1 teaspoon ground ginger
• ½-1 teaspoon white pepper, (to taste)
• ¼ cup cornstarch
• ¼ cup cold water
• 2 large beaten eggs
• 1 cup firm cubed tofu (optional), (or cooked shredded chicken)
• 3 thinly sliced green onions
• 1 teaspoon sesame oil (for serving)

Steps

1. 1

   In a large pot, add 8 cups vegetable broth, and bring to a simmer over medium-high heat.

2. 2

   Add 1 ½ cups thinly sliced mushrooms, 1 (8-ounce) can drained bamboo shoots (if using), ¼ cup rice vinegar, ¼ cup soy sauce, 1 teaspoon ground ginger, and ½-1 teaspoon white pepper,. Whisk to combine, and continue to simmer for about 5 minutes.

3. 3

   In a small bowl, whisk together ¼ cup cornstarch and ¼ cup cold water. Stir the cornstarch mixture into the pot once the soup has come to a simmer. Continue to simmer for 5 minutes or until the soup starts to thicken.

4. 4

   While stirring the soup, gradually pour in 2 large beaten eggs and continue to stir in a circular motion. This will create egg ribbons.

5. 5

   Add in 1 cup firm cubed tofu (optional), or cooked shredded chicken.

6. 6

   Serve with 3 thinly sliced green onions and 1 teaspoon sesame oil for drizzling.