Homemade Hot and Sour Soup
This hot and sour soup recipe is very easy to make.
chicken broth
4
cups
mushrooms, diced
½
cup
shredded cooked chicken (Optional)
¼
cup
soy sauce
3
tablespoons
chile-garlic paste (sambal oelek)
1
tablespoon
garlic, minced
2
cloves
firm tofu, drained, cut into 1/4-inch cubes (Optional)
3
ounces
canned bamboo shoots, cut into matchsticks (Optional)
⅓
cup
white vinegar
¼
cup
ground white pepper, or to taste
¼
teaspoon
cold water
2
tablespoons
cornstarch
2
tablespoons
egg
1
large
green onions, diced
2
toasted sesame oil
1
teaspoon
 Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.
  Combine cold water and cornstarch in a cup; stir until smooth. Pour into soup and stir well. Let simmer until soup thickens, about 5 minutes more.
  Beat egg in a cup and slowly pour, in a fine stream, into soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.
