This recipe comes from Shannon @ Simply Mangerchine!

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Ever since I was a kid hot & sour soup has been one of my favorite things to eat. It is a classic comfort food for me. When I’m sick, all I want to eat is either hot & sour soup or egg drop soup. I made my version vegetarian, but you could add strips of pork (which the traditional version has) for additional protein and flavor. I couldn’t find any Chinese mushrooms at my local store, so I used sliced button mushrooms. Tiger lillies, shitakes, or wood ear mushrooms would be more authentic in this recipe, but it will be delicious with whatever you use!

Hot & Sour Soup

Ingredients:

8 cups chicken stock
1/4 cup soy sauce
16 oz mushrooms, sliced
small can of bamboo shoots, sliced
block extra firm tofu, cubed
1 Tablespoon chili paste or sauce (this will make it VERY spicy, I suggest starting with 1/2 that… you can always add more)
1 teaspoon white pepper
1 teaspoon sugar
1 inch piece of ginger, minced
1/4 cup rice vinegar
5 scallions, sliced
2 eggs, beaten
4 tablespoons cornstarch, mixed with 1/4 cup of water

Directions:

Place stock, mushrooms, ginger, soy sauce, vinegar, bamboo, sugar, pepper, and chili paste in large pot, bring to boil. Simmer until mushrooms are tender, about 20 minutes. Add tofu, simmer 3 more minutes. Turn off heat. Once soup stops bubbling, slowly pour in beaten eggs while stirring the soup in long even strokes in one direction. Stir in the scallions, enjoy.