Hot and Sour Soup

Ingredients

8 cups vegetable broth
1 ½ cups thinly sliced mushrooms, stems removed (shiitake, baby bella, or button)
1 (8-ounce) can drained bamboo shoots (optional)
¼ cup rice vinegar
¼ cup soy sauce regular or low-sodium
1 teaspoon ground ginger
½-1 teaspoon white pepper, to taste
¼ cup cornstarch
¼ cup cold water
2 large beaten eggs
1 cup firm cubed tofu (optional), or cooked shredded chicken
3 thinly sliced green onions
1 teaspoon sesame oil for serving

Directions

In a large pot, add 8 cups vegetable broth, and bring to a simmer over medium-high heat.

Add 1 ½ cups thinly sliced mushrooms, 1 (8-ounce) can drained bamboo shoots (if using), ¼ cup rice vinegar, ¼ cup soy sauce, 1 teaspoon ground ginger, and ½-1 teaspoon white pepper,. Whisk to combine, and continue to simmer for about 5 minutes.

In a small bowl, whisk together ¼ cup cornstarch and ¼ cup cold water. Stir the cornstarch mixture into the pot once the soup has come to a simmer. Continue to simmer for 5 minutes or until the soup starts to thicken.

While stirring the soup, gradually pour in 2 large beaten eggs and continue to stir in a circular motion. This will create egg ribbons.

Add in 1 cup firm cubed tofu (optional), or cooked shredded chicken.

Serve with 3 thinly sliced green onions and 1 teaspoon sesame oil for drizzling.