Hot and sour soup

This classic Chinese hot and sour soup recipe is quick and easy to make, full of delicious flavor, easy to make vegetarian (with tofu!) or with pork, and it totally rivals any soup I've tried at a Chinese restaurant!

Ree @roxzan

kanagawa, Japan

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Ingredients

6 servings

8 cupschicken or vegetable stock
8 ouncesshiitake mushrooms (or baby bella mushrooms), thinly-sliced with stems discarded
optional: 1 (8-ounce) can bamboo shoots, drained
1/4 cuprice wine vinegar, or more to taste
1/4 cupreduced-sodium soy sauce
2 teaspoonsground ginger
1 teaspoonchili garlic sauce
1/4 cupcornstarch
2large eggs, whisked
8 ouncesfirm tofu*, cut into 1/2-inch cubes
4green onions (scallions), thinly sliced
1 teaspoontoasted sesame oil
Kosher salt and black pepper (or white pepper**)

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Steps

1

Set aside ¼ cup of the chicken or vegetable stock for later use.
2

Add the remaining 7 ¾ cups chicken or vegetable stock, mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot, and stir to combine. Heat over medium-high heat until the soup reaches a simmer.
3

While the soup is heating, whisk together the ¼ cup of stock (that you had set aside) 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.
4

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. Then season the soup with salt and black pepper (or white pepper) to taste. If you'd like a more "sour" soup, feel free to add in another tablespoon or two of rice wine vinegar as well. Or if you'd like a spicier soup, add in more chili garlic sauce.
5

Serve immediately, garnished with the extra green onions.