Hot and sour soup

• 750 ml vegetable broth
• 100 g shiitake mushroomssliced
• 150 g firm tofucubed
• 1 can bamboo shoots227g can, drained and julienned
• 1 tsp white pepper
• 3 tbs black vinegar
• 2 tbs soy sauce
• 2 tbs cornstarch
• 3 tbs water
• 1 tsp sesame oil
• 2 large eggsbeaten
• 2 green onionssliced

1. 1

   In a small bowl, whisk cornstarch with water until smooth to make a slurry. Set aside.

2. 2

   Heat vegetable broth in a medium saucepan over medium-high heat until simmering, about 3 minutes.

3. 3

   Add sliced mushrooms and bamboo shoots to the simmering broth. Cook for 3 minutes until mushrooms are tender.

4. 4

   Add cubed tofu, soy sauce, and white pepper. Simmer for 2 minutes to heat the tofu through.

5. 5

   Stir the cornstarch slurry again, then slowly add it to the soup while stirring. The broth should thicken slightly in about 1 minute.

6. 6

   Remove from heat and stir in black vinegar and sesame oil. The soup should smell tangy and fragrant.

7. 7

   While stirring the soup in a circular motion, slowly drizzle in the beaten eggs to create silky ribbons. The eggs will cook instantly in the hot broth.

8. 8

   Taste and adjust seasoning with more vinegar for tang or white pepper for heat. Ladle into bowls and top with sliced green onions.

• medium saucepan (2-liter (2-quart))
• whisk
• small bowl
• cutting board
• knife

Per serving

Nutritional values are estimates only.