Hot and Sour Soup
Cooking Instructions
- 1
soak dried shitaki mushrooms in hot water until soft.
- 2
pour chicken broth in sauce pan and bring to a boil on medium-high heat.
- 3
mix both vinegars and soy sauce and pour into boiling chicken broth.
- 4
squeeze about 1/4 of water from the shitaki mushrooms into a small bowl and whisk in the cornstarch. Then add to the saucepan.
- 5
slice shitaki mushrooms and cut tofu into cubes and add the saucepan.
- 6
add in the can mushrooms, water chesnuts, bamboo shoots, and bean sprouts to the sauce pan and bring soup back to a boil.
- 7
take sauce pan off the heat and add the egg in while stirring.
- 8
set the sauce pan on very low heat and add in the white pepper, sesame oil, red pepper flakes, and salt. Allow it to sit for a few minutes, serve and enjoy.
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