Hot and Sour Soup

Ingredients

• 6 cups Chicken broth
• 6 Dried shiitake mushrooms
• 1/2 cup Wood ear mushrooms
• 1 block Firm tofu (drained and cubed)
• 1/2 cup Bamboo shoots (sliced)
• 3 tablespoons Rice vinegar
• 2 tablespoons Soy sauce (gluten-free)
• 1 teaspoon White pepper
• 1/2 teaspoon Ground ginger
• 1/4 teaspoon Red pepper flakes (or more to taste)
• 2 tablespoons Cornstarch
• 2 tablespoons Water
• 2 Eggs (lightly beaten)
• 2 Green onions (thinly sliced, for garnish)
• 1 teaspoon Sesame oil

Instructions

1. 1

   Soak dried shiitake and wood ear mushrooms in warm water for 30 minutes, or until softened. Squeeze out excess water, remove shiitake stems, and slice both mushrooms thinly.

2. 2

   In a large pot, bring chicken broth to a boil. Add soaked mushrooms, tofu, and bamboo shoots.

3. 3

   In a small bowl, whisk together rice vinegar, gluten-free soy sauce, white pepper, and ground ginger. Add this mixture to the pot.

4. 4

   Bring the soup back to a simmer. Add red pepper flakes according to your spice preference.

5. 5

   In a separate small bowl, whisk together cornstarch and water to create a slurry. Slowly pour the slurry into the simmering soup, stirring constantly, until the soup thickens.

6. 6

   Slowly drizzle the beaten eggs into the soup, stirring gently in a circular motion to create egg ribbons.

7. 7

   Stir in sesame oil. Taste and adjust seasonings as needed. Add more rice vinegar for sourness or soy sauce for saltiness.

8. 8

   Garnish with sliced green onions and serve hot.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.