Quick and Easy Chinese Hot and Sour Soup

• Vegetarian
• Gluten free

• Produce

  • 1 (8-ounce can Bamboo shoots
  • 2 cloves Garlic
  • 2 tsp Ginger
  • 4 Green onions
  • 4 oz Shiitake mushrooms

• Refrigerated

  • 2 Eggs
  • 8 oz Tofu, firm

• Canned Goods

  • 4 cups Chicken broth or chicken stock or vegetable broth

• Condiments

  • 1 tbsp Balsamic vinegar
  • 1 tbsp Chili sauce
  • 3 tbsp Soy sauce

• Baking & Spices

  • 2 tsp Brown sugar
  • 2 tbsp Corn starch mixed into
  • 1 tsp White pepper

• Oils & Vinegars

  • 3 tbsp Rice vinegar or red wine vinegar
  • 2 tsp Sesame seed oil, toasted

Found on closetcooking.com

Description

Ingredients

• 4 cups chicken broth or chicken stock or vegetable broth
• 4 ounces shiitake mushrooms, thinly sliced
• 1 (8-ounce) can bamboo shoots, drained and thinly sliced
• 8 ounces firm tofu, drained and sliced in 1/4-inch strips
• 2 cloves garlic, grated
• 2 teaspoons ginger, grated
• 1 tablespoon balsamic vinegar
• 3 tablespoons rice vinegar or red wine vinegar
• 1 tablespoon chili sauce, such as sambal oelek or sriracha
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 2 teaspoons brown sugar
• 2 tablespoons corn starch mixed into 2 tablespoons cold water
• 2 eggs, lightly beaten
• 2 teaspoons toasted sesame seed oil
• 1 teaspoon white pepper (or black pepper)
• 4 green onions, sliced

Directions

• Bring the broth, mushrooms, bamboo shoots, tofu, garlic, ginger, vinegars, chili sauce, soy sauce and sugar to a boil in a large sauce pan over medium-high heat, reduce the heat and simmer for 5 minutes.
• Mix in the cornstarch and water mixture and simmer until the soup thickens a bit, about 2 minutes.
• Slowly pour in the eggs in a thin stream while stirring the soup.
• Mix in the sesame oil, white pepper and green onions, remove from heat and enjoy!

Nutrition