Hot and Sour Soup

Ingredients

• 1 3/8 l Chicken broth
• 170 g Shiitake mushrooms, thinly sliced
• 180 ml Bamboo shoots, canned
• 2 1/4 tbsp Rice vinegar
• 3 tbsp Soy sauce
• 1 1/2 tsp Ginger, ground
• 3/4 tsp Chili sauce
• 2 7/8 tbsp Corn starch
• 1 1/2 pcs Egg, whisked
• 170 g Tofu
• 1 1/2 pcs Green onions, chopped
• 2 g Salt and freshly ground black pepper to taste
• 3/4 tsp Sesame oil

Method

1. Set aside ¼ cup of the chicken broth for later use.
2. Add the remaining 7 ¾ cups chicken broth, mushrooms, bamboo shoots, rice wine vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot and stir to combine. Heat over medium-high heat until the soup reaches a simmer.
3. While the soup is heating, whisk together the ¼ cup of broth (that you had set aside) and cornstarch in a small bowl until completely smooth. Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened.
4. Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream (while still stirring the soup) to create egg ribbons. Stir in the tofu, half of the green onions, and sesame oil. Then season the soup with salt and pepper to taste. If you’d like a more “sour” soup, feel free to add in another tablespoon or two of rice wine vinegar as well. Or if you’d like a spicier soup, add in more chili garlic sauce.
5. Serve garnished with remaining green onions. Enjoy!