Hot and Sour Soup

🔥 Prep

• Cut the 100 g tofu into 1‑cm cubes.
• Slice the 50 g mushrooms thinly.
• Measure out 2 tbsp vinegar and 1 tbsp soy sauce into a small bowl.
• In another bowl, combine the 2 tbsp cornstarch with 2 tbsp cold water to make a slurry.
• Beat the 1 egg lightly in a cup.

🔥 Cook

• 1. Heat 1 tbsp vegetable oil in a medium pot over medium heat.
• 2. Add the sliced mushrooms and sauté for 2 minutes until they start to soften.
• 3. Pour in 4 cups water and bring to a boil over medium‑high heat for 3 minutes.
• 4. Add the tofu cubes and simmer for 2 minutes.
• 5. Stir in the measured soy sauce and vinegar; cook for 1 minute.
• 6. Slowly drizzle the cornstarch slurry while stirring constantly; let the soup thicken for 2 minutes on medium heat.
• 7. Reduce heat to low and slowly pour in the beaten egg while stirring in a circular motion to form ribbons; cook for 30 seconds until the egg strands are set.
• 8. Taste and adjust seasoning if needed; keep hot.

🔥 Serve

• Ladle the hot and sour soup into pre‑warmed bowls.
• Garnish with a few drops of chili oil or sliced green onions if desired.
• Enjoy immediately with steamed white rice or crusty bread.