Hot and Sour Soup

Prepare the vegetables: slice the mushrooms, julienne the bamboo shoots, and combine in a bowl with the shredded carrots.

Gently cube the soft tofu and set aside.

Pour the beef broth into a large pot and place over medium-high heat.

Season the broth with soy sauce, white pepper, rice vinegar, and sriracha. Stir to combine.

Add the vegetable mixture (mushrooms, bamboo shoots, carrots) to the pot and bring to a simmer.

In a small bowl, whisk together the cornstarch and cold water to create a slurry.

Slowly pour the cornstarch slurry into the simmering soup while stirring constantly to thicken.

In a separate small bowl, lightly beat one egg.

Create a vortex in the soup by stirring in one direction. Slowly drizzle the beaten egg into the moving soup to create egg ribbons.

Stir in the chopped green onions.

Gently add the cubed tofu to the soup. Stir carefully to avoid breaking it up.

Serve hot and enjoy.