Hot and Sour Soup

A classic Chinese Hot and Sour Soup with a perfect balance of spiciness and tanginess. Loaded with mushrooms, tofu, and bamboo shoots, this soup is a comforting delight.

Ingredients:

• 6 cups chicken broth
• 100g shiitake mushrooms, sliced
• 150g firm tofu, cubed
• 50g bamboo shoots, julienned
• 2 eggs, beaten
• 2 tablespoons cornstarch
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon white pepper
• 1 teaspoon ginger, grated
• 2 cloves garlic, minced
• Green onions and cilantro for garnish

Instructions:

In a pot, bring chicken broth to a simmer

Add shiitake mushrooms, tofu, and bamboo shoots

Cook for 5 minutes

In a small bowl, mix cornstarch with a bit of water to form a slurry

Add it to the soup to thicken

Stir in soy sauce, rice vinegar, sesame oil, white pepper, ginger, and garlic

Slowly pour beaten eggs into the soup while stirring gently to create ribbons

Simmer for an additional 2-3 minutes until everything is heated through

Garnish with chopped green onions and cilantro before serving