Hot and Sour Soup
6 cups broth
1 pint mixed mushrooms, sliced
1 pound firm tofu, drained, pressed and cut into 1/2 “ cubes
1 tablespoon soy sauce
3 tablespoons rice wine vinegar
1/4 teaspoon ground black pepper
1 teaspoon sugar
2 tablespoons cornstarch, dissolved in 3 tablespoons cold water
1 egg, beaten
2 teaspoons sesame oil
1 scallion, white and green parts, sliced thinly for garnish
1. Bring the broth to a boil and then lower heat. Add mushrooms, tofu, soy sauce, rice wine vinegar, pepper and sugar.
2. Mix cornstarch with water and add to broth. Stir into broth, bring to a boil, then lower heat and stir until broth thickens.
3. Beat egg with sesame oil. Add egg mix slowly, breaking it up with a fork to separate strands.
4. Remove from heat. Add scallion slices before serving.
Vegan: Omit egg
Gluten Free tastes yum:Use Gluten Free tofu and Gluten free soy sauce
Make it Allium Free: Add sliced fennel and radishes in place of onions of garlic.
For the meat eaters: Cut into matchstick size pieces of any meat or poultry.
Tofu haters: Omit tofu and cut vegetables into matchstick size pieces.
Add veggies: Matchstick sized carrots, celery, bok choy, sliced bamboo shoots, fresh spinach, sliced Chinese cabbage.