Hot and Sour Soup
25 min6 to 8 servings
A silky, tangy broth with mushrooms, tofu, and egg ribbons, balanced with ginger heat and sesame.
| 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 |
| 225 g shiitake mushrooms, thinly sliced, stems discarded | |||||
| 1 (225 g) can bamboo shoots, drained (optional) | |||||
| 60 ml rice vinegar | |||||
| 60 ml low-sodium soy sauce | |||||
| 2 teaspoons ground ginger | |||||
| 1 teaspoon chili garlic sauce | |||||
| 30 g cornstarch mixed with 60 ml reserved broth | |||||
| 2 large eggs, whisked | |||||
| 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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