Hot and Sour Soup

Ingredients:

• 6 cups chicken broth
• 4 oz. shiitake mushrooms, sliced
• 1/2 cup bamboo shoots, sliced
• 1/2 cup tofu, diced
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp chili sauce
• 1 tsp sugar
• 2 eggs, lightly beaten
• 2 tbsp cornstarch, mixed with 2 tbsp water
• 2 green onions, thinly sliced
• Salt and pepper, to taste

Instructions:

1. In a large pot, bring the chicken broth to a boil. Add the shiitake mushrooms, bamboo shoots, and tofu, and simmer for 5 minutes.
2. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, chili sauce, and sugar.
3. Add the vinegar mixture to the pot and simmer for 2-3 minutes.
4. Slowly pour in the cornstarch mixture while stirring constantly, until the soup has thickened.
5. Slowly pour in the beaten eggs while stirring the soup gently, to create egg ribbons.
6. Add salt and pepper to taste. Garnish with green onions and serve hot.