Hot and Sour Soup

By Dottiejk

Ingredients

• 32 ounces chicken broth
• 1/4 cup rice vinegar
• 2 tablespoon lite soy sauce
• 1/4 teaspoon crushed red pepper flakes
• 4 ounces firm silken tofu, well drained; cut into 1/2 inch cubes
• 1 15 ounce can sliced mushrooms or straw mushrooms; drained
• 1/2 cup canned bamboo shoots; drained
• 3 tablespoon Water
• 2 tablespoon cornstarch
• 1 egg white; lightly beaten
• 1/4 cup green onions; thinly sliced
• 2 tablespoon dark toasted sesame oil

Preparation

Step 1

Combine broth, rice vinegar, soy sauce and red pepper flakes in a large
saucepan; bring to a boil over high heat. Reduce heat and simmer two
minutes.

Stir in tofu, mushrooms and bamboo shoots and heat through.

Combine water and cornstarch, mixing until smooth. Stir into soup and cook
until soup boils and thickens, about five minutes, stirring frequently.
Remove from heat.

Stirring soup constantly in one direction, slowly pour egg white in a thin
stream into soup. Stir in green onions and sesame oil. Ladle into soup
bowls.