Hot and Sour Soup

Serves 4-8

Ingredients

6 cups vegetable broth

8 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced

1 (8 oz.) can bamboo shoots, drained (optional)

1/4 cup rice vinegar, or more to taste

1/4 cup low-sodium soy sauce (or 2-3 tbsp full sodium soy sauce)

1 tsp. fresh minced ginger

1 tsp. chili garlic sauce (or sriracha, optional) 

8 ounces firm tofu, cut into 1/2-inch cubes

3 tbsp. cornstarch

2 large eggs, whisked

4 green onions, thinly sliced

1 tsp. toasted sesame oil (optional)

Salt and pepper to taste 

  1. Bring broth to a simmer in a large stockpot. Add mushrooms, bamboo shoots, vinegar, soy sauce, ginger and chili garlic sauce, and stir to combine. Cook for 4-5 minutes then add tofu, and cook for another 3-4 minutes.

  2. While the soup is heating, whisk together the cornstarch with 1/4 cup of cold water 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.

  3. 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.  

  4. Stir in half of the green onions, and sesame oil. Then season the soup with salt and a pinch of salt and pepper to taste.

  5. Serve immediately, garnished with the extra green onions.

Ben Mastracco