Hot and Sour Soup

wcnc.com

tenfromseventy

8 cups (64 oz) chicken broth (I like College Inn brand)

3 to 4 tablespoons rice wine or red wine vinegar

3 tablespoons good quality soy sauce (like Kikkoman’s)

1 tablespoon blonde miso paste (optional)

1, 3” piece fresh ginger root, peeled and grated

1 to 2 tablespoons Sambal Oelek/Chili garlic paste (also in Asian section)

6 to 8 oz shiitake mushroom caps, sliced

1 can bamboo shoots, chopped (found near the soy sauce)

1 can water chestnuts, cubed (also found in the Asian section of the grocery store)

1 block firm or extra firm tofu, cut into small cubes

⅓ to ½ cup corn starch

2 eggs, beaten

1 bunch green onions, sliced (use up the entire onion, white to dark green)

Wonton crisps or chow mein noodles (if gluten isn’t a problem)

Directions at wcnc.com

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