Hot and Sour Soup

Serves 8
Prep time: 1 hour 20 min


  • 3 tablespoons rice vinegar2 tablespoons cornstarch
  • 6 cups reduced sodium vegetable broth
  • 3 tablespoons reduced sodium soy sauce
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha, optional
  • 6 ounces shiitake mushrooms, thinly sliced
  • ½ cup (after rehydrating) Wood Ear Mushrooms
    115g or 4 ounces Bamboo Shoots julienned
  • 6 ounces extra-firm tofu, drained and thinly sliced
  • 1 teaspoon sesame oil
  • 2 green onions, thinly sliced
    Optional Add 1-2 large eggs lightly whisked


  1. In a small bowl, whisk together vinegar and cornstarch; set aside.
  2. Combine chicken broth, soy sauce, garlic, ginger and Sriracha  in a large stockpot or Dutch oven over medium heat. Bring to a boil.
  3. Stir in mushrooms; reduce heat and simmer until tender, about 6-8 minutes.
  4. Stir in vinegar mixture until thickened, about 1-2 minutes.
  5. Stir in tofu and sesame oil.
    Egg option [Gradually add the eggs in a slow steady stream, stirring with a fork. Cook until the eggs are set, stirring frequently to create ribbons, about 2 minutes.]
  6. Serve immediately, garnished with green onions, if desired.