Hot & Sour Soup

Ingredients

8 cups chicken broth or vegetable broth

8 ounces shiitake mushrooms thinly sliced

4 ounces enoki mushrooms - optional

1/2 cup dried wood ear mushrooms

1/2 cup bamboo shoots

1/4 cup rice vinegar, or more to taste

1/4 cup tamari sauce

2 teaspoons ginger - minced

2 cloves garlic - crushed

1 teaspoon Chinese five spice powder

1 teaspoon sugar

1 tablespoon chili oil or 1/2 tsp cayenne pepper

1/4 cup cornstarch

2 large eggs, whisked

8 ounces firm tofu, cut into 1/2-inch cubes

4 green onions, thinly sliced

1 teaspoon toasted sesame oil

Directions

Set aside ¼ cup of the chicken or vegetable broth for later use.

Add the remaining broth, mushrooms, bamboo shoots, rice wine vinegar, tamari sauce, ginger and garlic to a large stock pot, and stir to combine.

Heat over medium-high heat to a simmer.

Whisk together the remaining broth and cornstarch in a small bowl until completely smooth.

Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened.

Add the Chinese five spice powder, sugar, chili oil or cayenne pepper and stir.

Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream while still stirring the soup to create egg ribbons.

Stir in the tofu, half of the green onions, and sesame oil. 

Serve immediately, garnish with the extra green onions.