Quick and Easy Chinese Hot and Sour Soup

A pantry friendly Chinese hot and sour soup that is so quick and easy to make and so much better than take out that you’ll never order it out again!

Ingredients

• 4 cups chicken broth or chicken stock or vegetable broth
• 4 ounces shiitake mushrooms, thinly sliced
• 1 (8-ounce) can bamboo shoots, drained and thinly sliced
• 8 ounces firm tofu, drained and sliced in 1/4-inch strips
• 2 cloves garlic, grated
• 2 teaspoons ginger, grated
• 1 tablespoon balsamic vinegar
• 3 tablespoons rice vinegar or red wine vinegar
• 1 tablespoon chili sauce, such as sambal oelek or sriracha
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 2 teaspoons brown sugar
• 2 tablespoons corn starch mixed into 2 tablespoons cold water
• 2 eggs, lightly beaten
• 2 teaspoons toasted sesame seed oil
• 1 teaspoon white pepper (or black pepper)
• 4 green onions, sliced

Directions

1. Bring the broth, mushrooms, bamboo shoots, tofu, garlic, ginger, vinegars, chili sauce, soy sauce and sugar to a boil in a large sauce pan over medium-high heat, reduce the heat and simmer for 5 minutes.
2. Mix in the cornstarch and water mixture and simmer until the soup thickens a bit, about 2 minutes.
3. Slowly pour in the eggs in a thin stream while stirring the soup.
4. Read more please visit : www.closetcooking.com

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