Hot and Sour Soup

Name: Hot and Sour Soup
Ingredients: 4 cups vegetable broth; 8 oz canned bamboo stalks (drained and sliced thin); 8 oz shiitake mushrooms (stemmed and sliced); 8 oz firm tofu (cubed); 2 tbsp chopped garlic; 1 tbsp fresh zested ginger; 1 tbsp balsamic vinegar; 5 tbsp white rice vinegar; 4 tbsp garlic chili sauce; 3 tbsp soy sauce; 2 tsp brown sugar; 2 tbsp corn starch (mixed into 2tbsp warm water); 2 egg (beaten); 2 tsp sesame oil; 1 tsp white pepper; 4 green onion (chopped)

Had mushrooms leftover from the last soup, figured I’d use them in this. Now I have leftover tofu…

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Hot and Sour Soup

Course: Soup

Cuisine: Chinese

Servings: bowls

Ingredients

4 cups vegetable broth
8 oz canned bamboo stalks drained and sliced thin
8 oz shiitake mushrooms stemmed and sliced
8 oz firm tofu cubed
2 tbsp chopped garlic
1 tbsp fresh zested ginger
1 tbsp balsamic vinegar
5 tbsp white rice vinegar
4 tbsp garlic chili sauce
3 tbsp soy sauce
2 tsp brown sugar
2 tbsp corn starch mixed into 2tbsp warm water
2 egg beaten
2 tsp sesame oil
1 tsp white pepper
4 green onion chopped

Instructions

In a soup pot heat some vegetable oil on medium, add garlic and mushrooms and sautee for 2-4 minutes
Mix together the vinegars, chili sauce, ginger, soy sauce,brown sugar and sesame oil. Add the mixture to the pot along with the tofu and bamboo. Bring to a boil then reduce to medium and simmer covered for 3-5 minutes.
Stir in the broth, bring to a boil, reduce to medium low and simmer, covered, another 10 minutes.
Stir in the corn starch mixture. Stir until the soup thickens- another minute or so
Slowly pour in the egg while continuing to stir. Simmer, covered, for another 3 minutes.
Stir in the onions, simmer another 2 minutes uncovered then serve.