Hot & Sour Soup

Ingredients

• 6 cups beef broth
• ½ cup sliced mushrooms
• ¼ cup soy sauce (regular or reduced sodium)
• ¼ cup rice wine vinegar (or white vinegar)
• ½ TBS sriracha or Chili Garlic Hot sauce
• 1 tsp white pepper
• 3 TBS cornstarch
• 3 TBS cold water
• 2 large eggs (well beaten)
• 2 cloves garlic (minced)
• 6 oz. firm tofu (sliced into thin strips)
• 2 green onions (sliced)

Directions

1. 01

   Simmer: Bring the broth to a simmer over medium high heat in a large saucepan. Add the mushrooms, soy sauce, vinegar, sriracha, white pepper and garlic. Continue to simmer for 5 minutes.

2. 02

   Thicken: In a small bowl, whisk together the corn starch and cold water to make the slurry. Add it to the soup and stir well. Simmer for 5 minutes or until the soup starts to thicken.

3. 03

   Swirl in the eggs: Pour the beaten eggs into the soup while gently stirring the soup in a circular motion.

4. 04

   Add tofu: Add the sliced tofu and green onions, stir and remove the saucepan from the heat. Serve immediately.

Notes

• I usually use a few shakes of MSG to really enhance the flavor