Hot and Sour Soup - Joy Bauer

Preparation: In a large pot, combine the broth, vinegar, soy sauce, chili sauce, sesame oil, ginger and pepper and bring to a boil.Stir in the mushrooms, tofu, bamboo shoots and water chestnuts. Simmer for 5 minutes.In a small bowl, mix the cornstarch with 2 tablespoons water until smooth and no lumps remain. Add it into the simmering soup, while stirring, and continue stirring the soup for another minute or so until it slightly thickens.Finally, add in your “egg ribbons, ” by stirring the broth to create a gentle whirlpool. Then slowly drizzle in the beaten eggs while continuing to stir the broth to create ribbon-like shreds. Continue the process until you have used up all the eggs. Transfer soup to bowls and garnish with scallions.A serving is 1 cup.Try my Non-Dairy Cream of Mushroom Soup.