Name: Hot and Sour Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 tbsp soy sauce; 3 tbsp Chinese black vinegar; 1/2 tsp sugar; 1 tsp white pepper; 4 cups vegetable stock; 1 carrot, thinly sliced; 4 shiitake mushrooms, sliced; 1 can (8 oz) bamboo shoots, sliced; 1 block (14 oz) firm tofu, sliced; 2 eggs; salt, to taste; white pepper, to taste; 2 tbsp cornstarch; 2 tbsp water; 1 tbsp chopped green onions, for garnish

1

In a small bowl or measuring cup, mix together the soy sauce, black vinegar, sugar, and 1 tsp of white pepper to create the sauce base. Set aside.

2

Pour the vegetable stock into a large pot or Dutch oven and bring to a simmer.

3

Add the thinly sliced carrot, shiitake mushrooms, and sliced bamboo shoots to the pot. Let it simmer for 3 to 4 minutes.

4

Gently add the sliced tofu to the soup and let it simmer for another 2 to 3 minutes.

5

Pour the prepared sauce mixture into the pot and stir to combine.

6

In a separate small bowl, crack the eggs and season with salt and white pepper to taste. Whisk together.

7

In another small bowl, mix the cornstarch and water to create a slurry. Slowly pour the slurry into the simmering soup while stirring until it thickens.

8

Slowly drizzle the whisked egg mixture into the soup in a circular motion.

9

Let the egg set for about 30 seconds without stirring, then gently mix everything together to create egg ribbons.

10

Serve hot, garnished with chopped green onions if desired.