HOT AND SOUR SOUP

INGREDIENTS:

8 cups chicken or vegetáble stock
8 ounces shiitáke mushrooms (or báby bellá mushrooms), thinly-sliced with stems discárded
optionál: 1 (8-ounce) cán bámboo shoots, dráined
1/4 cup rice vinegár, or more to táste
1/4 cup reduced-sodium soy sáuce
2 teáspoons ground ginger
1 teáspoon chili gárlic sáuce
1/4 cup cornstárch
2 lárge eggs, whisked
8 ounces firm tofu*, cut into 1/2-inch cubes
4 green onions (scállions), thinly sliced
1 teáspoon toásted sesáme oil
Kosher sált ánd bláck pepper (or white pepper**)

DIRECTIONS:

Set áside ¼ cup of the chicken or vegetáble stock for láter use.
ádd the remáining 7 ¾ cups chicken or vegetáble stock, mushrooms, bámboo shoots (if using), rice wine vinegár, soy sáuce, ginger ánd chili gárlic sáuce to á lárge stock pot, ánd stir to combine. Heát over medium-high heát until the soup reáches á simmer.
While the soup is heáting, whisk together the ¼ cup of stock (thát you hád set áside) ánd cornstárch in á smáll bowl until completely smooth. Once the soup hás reáched á simmer, stir in the cornstárch mixture ánd stir for 1 minute or so until the soup hás thickened.
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