Hot & Sour Soup

Here's another great soup recipe to get you through the cold days but with an asian spin. You can make it vegetarian or with chicken, whichever you

Ingredients

2 boxes of Chicken or Vegetable Broth

1 Container of Fresh Shiitake Mushrooms

1 Container Dried Shiitake Mushrooms

1 Can of Bamboo Shoots

1 Can of Lotus Root, if you want

Chicken, if you want

1/4 Cup of Rice Wine Vinegar

1/4 Cup of Soy sauce

2 TSP Ground Ginger

1 TSP Chili Garlic Sauce

1/4 Cup of Cornstarch, add more if needed

3 Eggs

6 oz Firm Tofu

4 Green Onions

1 TSP Sesame Seed Oil

Salt

Pepper

Instructions

1. Set aside 1/4 cup of the broth for later.

2. Combine the remaining broth, mushrooms, bamboo shoots, lotus root, rice wine vinegar, soy sauce, ginger, chicken, and chili sauce in a pot and begin to heat.

3. While the soup is heating whisk the cornstarch into he 1/4 cup of broth you set aside earlier

4. Add the mix to the pot and stir for a few minutes until the soup as thickened

5. Whisk the eggs and drizzle across the top of the soup to make egg ribbons.

6. Stir in green onions, tofu, salt and pepper. Taste and add more of whichever spice you think is needed.

7. Serve and enjoy.

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