Hot and Sour Soup

Ingredients

• 2 tablespoons vegetable oil
• 2 cups sliced shitake mushrooms (stems removed and discarded)
• 2-inch piece of ginger, peeled and minced
• 1/2 tsp dried chili flakes
• 4 green onions sliced thinly, whites and greens separated
• 3/4 cup bamboo shoots
• 1 cup, small diced, firm tofu
• 8 cups chicken stock (if using boxed, use reduced sodium)
• 1/4 cup soy sauce
• 1/4 cup rice wine vinegar
• 1 tbsp sambal oelek
• 1 tbsp cornstarch
• 2 eggs, lightly beaten
• 1 tbsp sesame oil

Directions

1. Heat the canola oil in a large pot over medium heat. Add the mushrooms, ginger, chili flakes, the white portion of the green onions and cook for 6-8 minutes, stirring occasionally until the mushrooms just begin to soften.
2. Add the chicken stock, bamboo shoots and diced tofu and bring the soup up to a simmer. Turn the heat down to medium-low and simmer uncovered for 10min. Stir in the soy sauce, vinegar and sambal oelek.
3. Mix the cornstarch together with 3 tbsp cold water and stir it into the soup. Simmer for another 2min.
4. Pour the beaten eggs in a thin stream into the soup while stirring constantly. Add the sesame oil.
5. Ladle soup into bowls and garnish generously with green onions.