Hot and Sour Soup

By ClaudiaJan

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Ingredients

• 2 cans (14.5 ounces each) reduced-sodium chicken broth
• 2 tablespoons soy sauce
• 1/4 to 1/2 teaspoon crushed red pepper
• 8 ounces fresh shiitake mushrooms (about 4 cups), stemmed, caps thinly sliced
• 3 to 4 tablespoons rice vinegar
• 2 tablespoons cornstarch
• 1 large egg, lightly beaten
• 1/2 package (7 ounces) soft or firm tofu, cut into 1/4-inch cubes, drained
• 2 tablespoons finely grated fresh ginger
• 3 scallions, thinly sliced

Preparation

Step 1

Directions

In a large (5-quart) pot, combine broth, soy sauce, crushed red pepper, and 2 cups water. Bring to a boil over medium heat. Add mushrooms; reduce heat, and simmer until tender, about 10 minutes.

In a small bowl, whisk together 3 tablespoons vinegar and cornstarch. Add to pot; simmer, stirring, until soup is thickened, about 1 minute.

Add egg through a slotted spoon, and stir to form ribbons. Stir in tofu. Remove from heat; let stand, covered, 1 minute. Put ginger in a small sieve, and squeeze to release juice into soup (discard solids). Taste; add remaining tablespoon vinegar, if desired. Serve sprinkled with scallions.