Ingredients

• 0.75 ounces dried shiitake mushrooms
• 2 tablespoons soy sauce , or more to taste
• 0.25 cups seasoned rice vinegar
• 1 teaspoon ground white pepper , or to taste
• 0.25 teaspoons sesame oil
• 3 tablespoons cornstarch , or as needed
• 3 tablespoons water , or as needed
• 2 teaspoons vegetable oil
• 1 teaspoon minced fresh ginger root
• 0.25 cups sliced green onions
• 4 cups chicken broth
• 0.25 cups grated carrot
• 2 tablespoons thinly sliced red bell pepper
• 0.5 cups bamboo shoots
• 1 cup cubed tofu
• 2 large eggs , beaten

Instructions

1. 1 Gather the ingredients.
2. 2 Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes. Drain well and slice into thin strips.
3. 3 Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed.
4. 4 Whisk cornstarch and water together in another small bowl for slurry; set aside until needed.
5. 5 Heat vegetable oil in a saucepan over medium-high heat. Add ginger, sliced green onions, and shiitake mushrooms. Cook, stirring, for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes.
6. 6 Stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture. Let simmer for 5 minutes.
7. 7 Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium.
8. 8 Stir the cornstarch slurry to make sure it's well blended, then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat, taste for seasoning, and serve.
9. 9 Enjoy!

Nutrition per serving