Chinese hot + sour soup

Learn how to make your favorite Chinese takeout soup here.

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Ingredients

• avocado oil

• 3 cloves garlic, minced

• 1-inch piece ginger, minced

• 3 scallions, chopped (green & white parts separated)

• 1/2 cup bamboo shoots, sliced

• 5-6 shiitake mushrooms, thinly sliced

• 6oz baby bella mushrooms, sliced

• 1 tbsp white pepper powder

• 1 tsp garlic chili sauce

• 1/4 cup soy sauce

• 1/4 cup apple cider vinegar

• 1/4 rice wine

• 6 cups vegetable broth

• 8oz firm tofu, thinly sliced into 1-inch strips

• 2 eggs, beaten

• salt & pepper to taste

• 1 tsp sesame oil

Directions

1. Heat and oil a large pot over medium-high heat. Add garlic, ginger, and the white parts of the scallions.. Stir and cook until scallions soften a bit. Add bamboo shoots, mushrooms, white pepper powder, garlic chili sauce, soy sauce, vinegar, rice wine, and vegetable broth. Cover pot and let cook until soup reaches a simmer.

2. Remove lid and carefully stir in tofu. Continue to stir pot in a circular motion while you drizzle in the beaten eggs to create thin ribbons in the soup. Add salt & pepper to adjust taste. Stir in sesame oil and remove from heat. Serve soup hot and topped with the green parts of the scallions.