Quick and Easy Chinese Hot and Sour Soup

closetcooking.com

Susan Hall

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 ¼-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 at closetcooking.com

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