Classic Chinese Hot and Sour Soup

This traditional Chinese Hot and Sour Soup is a delightful blend of flavors, featuring a perfect balance of heat and tanginess. Made with shiitake mushrooms, tofu, bamboo shoots, and a savory broth, this soup is both comforting and invigorating. It's a great option for a light meal or as an appetizer, and it meets various dietary requirements, being vegetarian and gluten-free.

Ingredients:

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

Instructions:

1. In a large pot, bring the vegetable broth to a boil.
2. Add the shiitake mushrooms, carrots, and bamboo shoots to the pot. Simmer for about 5 minutes until the vegetables are tender.
3. Stir in the cubed tofu, soy sauce, rice vinegar, white pepper, and sesame oil. Allow to simmer for another 2-3 minutes.
4. If using, slowly drizzle the beaten egg into the soup while stirring gently to create egg ribbons.
5. Thicken the soup by adding the cornstarch mixture, stirring continuously until the soup thickens slightly.
6. Taste and adjust seasoning with salt if necessary. Remove from heat and stir in the chopped green onions.
7. Serve hot, garnished with additional green onions if desired.