Vegetarian Chinese Hot and Sour Soup

Ingredients

• 3 tablespoons low sodium soy sauce
• 1 1/2 teaspoons chili garlic sauce
• 3 tablespoons rice vinegar
• 1/4 teaspoon sugar
• Small pinch of salt
• 4 cups (944 ml) vegetable stock
• 4 ounces (62 grams) shiitake mushrooms, sliced
• 1 cup (227 grams) bamboo shoots
• 5 ounces (140 grams) firm tofu (drained and cut into cubes)
• 3/4 cup (27 grams) carrots (cut into thin strips (optional))
• 1 teaspoon fresh ginger (grated)
• 2 tablespoons corn starch
• 1 large egg (beaten (optional))
• 2 green onion/spring onion (sliced thin)

Instructions

1. 1

   To a small bowl add the soy sauce, chili garlic sauce, rice vinegar, sugar and salt.

2. 2

   To a large soup pan add the vegetable stock, mushrooms, bamboo shoots, tofu, carrots ginger. Stir in the soy sauce mix and bring to a simmer.

3. 3

   Mix the cornstarch with 3 tablespoons water and stir into the soup. Simmer until thickened.

4. 4

   While stirring, drizzle in the egg until incorporated.

5. 5

   Serve warm garnished with green onions.