Classic Chinese Hot and Sour Soup

This traditional Chinese Hot and Sour Soup is a delightful blend of spicy and tangy flavors, featuring a rich broth filled with mushrooms, bamboo shoots, and tofu. The combination of white pepper and vinegar gives it its signature heat and sourness, making it a comforting and satisfying dish. Perfect as an appetizer or a light meal, this soup is also vegetarian-friendly, ensuring it meets various dietary needs.

Ingredients:

• 4 cups vegetable broth
• 1 cup sliced shiitake mushrooms
• 1 cup bamboo shoots, sliced
• 1 cup firm tofu, cubed
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 teaspoon white pepper
• 2 green onions, chopped
• 1 egg, lightly beaten
• Salt to taste
• Sesame oil for drizzling

Instructions:

1. In a large pot, bring the vegetable broth to a boil over medium heat.
2. Add the sliced shiitake mushrooms and bamboo shoots to the pot and simmer for about 5 minutes.
3. Stir in the cubed tofu, soy sauce, rice vinegar, and white pepper. Allow to simmer for another 5 minutes.
4. Slowly stir in the cornstarch mixture to thicken the soup, cooking for an additional 2-3 minutes until the soup has thickened.
5. Reduce the heat to low and gently drizzle in the beaten egg while stirring the soup to create egg ribbons.
6. Season with salt to taste, and garnish with chopped green onions and a drizzle of sesame oil before serving.