Hot and Sour Soup

Hot and Sour Soup 

Ingredients

32 oz. carton chicken broth

8 oz medium hard tofu – cut into small cubes

8 oz mushroom – cut into quarters

½ cup bamboo shoots – thinly sliced

2 teaspoons light soy sauce

2-3 tablespoons rice wine vinegar

½ teaspoon red pepper flakes ( or more if you prefer your soup a little hotter)

2 tablespoons cornstarch mixed with 4-5 tablespoons water

2 eggs – beaten

2 green onions / scallions – sliced

Optional – sesame oil

Directions

In a saucepan heat up the chicken broth over medium heat. Add the bamboos shoots, red pepper flakes,  tofu cubes and mushrooms to the hot broth. Simmer for about 5 minutes then add the light soy sauce and the rice wine vinegar. Remove the saucepan from the burner. Add the cornstarch/ water to the Soup. This mixture will thicken the broth a bit. Stir while adding to the soup. Once added put the saucepan back on the burner on low hear. Heat up until soup has thickened. Remove the saucepan once again from the heat. Add the beaten eggs slowly stirring into one direction. Once all of the egg mixture has been added stir into the opposite direction. That will break up the egg and create the nice looking egg ribbons you find in hot and sour soup. Taste the soup and if needed add more soy sauce or rice wine vinegar. Once Soup has been ladled into soup bowls garnish with the green onions. If desired top with a dash or two of sesame oil.