This Asian hot and sour soup is fresh mushrooms, tofu, egg, bamboo shoots and green onions, all in a savory broth. A remake of the restaurant favorite that's so easy to make at home.
16ounce packageextra firm tofudrained and cut into 1/2 inch pieces
1 teaspoonsesame oil
salt and pepper to taste
1/4cupgreen onionssliced, plus more for garnish
Instructions
Place the chicken broth, ginger, soy sauce, rice vinegar, hot sauce, mushrooms and bamboo shoots in a large pot over medium high heat. Bring to a simmer.
Cook for 5 minutes or until mushrooms are tender. Remove the piece of ginger and discard.
In a small bowl, whisk together the corn starch with 1/4 cup cold water. Add the cornstarch mixture to the pot and stir well.
Cook for 1-2 minutes or until soup has just thickened.
Stir the soup in a circular motion while slowly pouring in the beaten eggs.
Stir in the tofu, sesame oil, salt and pepper to taste and green onions. Cook for 2-3 minutes until tofu is heated through.
Serve, garnished with more green onions if desired.