Hot and Sour Soup

Cuisines

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Recipe

Ingredients

4 cups	chicken broth
1 cup	water
1 cup	shiitake mushrooms, sliced
1 cup	bamboo shoots, julienned
1 cup	firm tofu, cut into strips
2 tablespoons	soy sauce
2 tablespoons	rice vinegar
1 tablespoon	chili paste
1 tablespoon	cornstarch

Instructions

1. 1 In a large pot, combine the chicken broth and 1 cup of water. Bring to a boil.
2. 2 Add the sliced shiitake mushrooms and bamboo shoots to the pot. Simmer for 5 minutes.
3. 3 Stir in the tofu strips, soy sauce, rice vinegar, and chili paste. Simmer for another 5 minutes.
4. 4 In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth. Slowly add this mixture to the soup, stirring constantly until the soup thickens.
5. 5 Add the white pepper and adjust salt to taste.
6. 6 Slowly pour the beaten egg into the soup while stirring gently to create egg ribbons.
7. 7 Remove the pot from heat and stir in the sesame oil.
8. 8 Garnish with sliced green onions before serving.