Classic Chinese style hot and sour soup with tofu, mushrooms, and bold tangy flavor just like takeout.

Scale

6 cups chicken broth

1 cup sliced mushrooms

1/2 cup bamboo shoots

1 cup firm tofu cubes

2 tablespoons soy sauce

3 tablespoons rice vinegar

1 teaspoon white pepper

2 eggs beaten

2 tablespoons cornstarch

3 tablespoons water

1 teaspoon sesame oil

2 green onions chopped

1. Bring broth to a gentle simmer in a large pot

2. Add soy sauce rice vinegar and white pepper

3. Add mushrooms and bamboo shoots and cook 5 minutes

4. Mix cornstarch and water to create a slurry

5. Slowly pour the slurry into the soup while stirring

6. Add tofu and simmer for 2 minutes

7. Slowly drizzle beaten eggs into the soup while stirring gently

8. Finish with sesame oil and chopped green onions

9. Serve hot

Adjust vinegar and pepper to taste

Add chili oil for extra heat

Store leftovers in the refrigerator up to 3 days