Hot and sour soup is savory, delicious and makes my mouth water just thinking about it! You can't beat a soup that's filled with mushrooms, bamboo shoots, tofu and veggies. It tastes better than at a restaurant!
In a large pot, add the vegetable broth, and bring simmer over medium-high heat.
Add the mushrooms, bamboo shoots (if using), vinegar, soy sauce, ground ginger, and white pepper. Whisk to combine, and continue to simmer for about 5 minutes.
In a small bowl, whisk together the cornstarch and cold water. Stir the cornstarch mixture into the pot once the soup has come to a simmer. Continue to simmer for 5 minutes or until the soup starts to thicken.
While stirring the soup, gradually pour in the beaten eggs, and continue to stir in a circular motion. This will create egg ribbons.
Add in the cubed tofu and/or cooked shredded chicken, green onions, and sesame oil.
Serve immediately and enjoy!
The hot (white pepper) and sour (rice vinegar) can be adjusted to your liking. Add more of either to your preference.Any of the vegetables can be left out to your liking. Mushrooms and bamboo shoots are traditionally in hot and sour soup, but feel free to leave them out if you don't like them.Any proteins can also be left out, or you can add both for a more filling soup.