Hot and Sour Soup

6 to 8 servings

25 min

A silky, tangy broth with mushrooms, tofu, and egg ribbons, balanced with ginger heat and sesame.

7 3/4 cups / 1.8 L chicken or vegetable broth	Simmer broth, mushrooms, bamboo, vinegar, soy, ginger & chili	Stir in cornstarch slurry, simmer 1 min	Drizzle in eggs while stirring to form ribbons	Stir in tofu, half the green onions, sesame oil & season	Serve, garnish with remaining green onions
8 oz / 225 g shiitake mushrooms, thinly sliced, stems discarded
1 (8 oz / 225 g) can bamboo shoots, drained (optional)
1/4 cup / 60 ml rice vinegar
1/4 cup / 60 ml low-sodium soy sauce
2 teaspoons ground ginger
1 teaspoon chili garlic sauce
1/4 cup / 30 g cornstarch mixed with 1/4 cup / 60 ml reserved broth
2 large eggs, whisked
8 oz / 225 g firm tofu, cut into 1/2-inch cubes
4 green onions, thinly sliced, divided
1 teaspoon toasted sesame oil
Kosher salt and white pepper to taste

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