Hot & Sour Soup

Step 1

In a bowl, add the chicken broth, rice vinegar, soy sauce & chili garlic sauce. Stir & set aside.

Step 2

Thinly slice the scallions, separate the whites & the green parts.

Step 3

Clean & remove the shiitake mushroom stems. Thinly slice the mushrooms.

Step 4

Dice the tofu into 1/2 inch pieces.

Step 5

In another bowl, add the egg & a splash of water. Whisk to scramble the egg, then add the corn starch & whisk again.

Step 6

Heat a drizzle of oil in a pot on medium-high heat. Add the whites of the scallion & sliced shiitake mushrooms. Season with salt & pepper. Stir & cook for 5-6 min or until the mushrooms start to brown.

Step 7

Add the ground pork to the pot. Season with salt & pepper. Break up the meat & cook until it's no longer pink, about 3-4 min.

Step 8

Pour the broth mixture into the pot. Bring the soup up to a boil, then lower to a simmer. Cover & cook on low heat for 12-15 min.

Step 9

Uncover the pot & whisk the egg mixture (the corn starch may have settled to the bottom), then slowly pour it into the soup. Stir & cook for 1 min.

Step 10

Add the tofu & drained bamboo shoots. Stir, then remove from the heat.

Step 11

Serve the soup & garnish with the green parts of the scallions. Enjoy!