Hot and Sour Soup

Yields: 4 Servings

From The Hodo Kitchen

Hodo tofu is ethereal in this classic Chinese hot and sour soup.

---

Ingredients

• 1 (10oz) Hodo Organic Extra Firm Tofu, cut into thick batons Locate Product

• 4 cup chicken or vegetable stock

• 1/4 cup chinkiang black vinegar ( or sub with balsamic vinegar)

• 1 tbsp ground white pepper

• 1 tsp kosher salt

• 2 cup fresh mushrooms (preferably nameko or shiitake)

• 1 cup bamboo shoot

• 1 egg, beaten with a little water

• 1 tbsp cornstarch

• 2 tbsp water

• Green onions, sliced finely

Instructions

1. Bring stock, vinegar, pepper, and salt to boil. Add mushrooms and bamboo shoots. Simmer till mushrooms are tender.

2. Lower heat, then drizzle beaten egg over the soup in concentric circles, let stand for 2 minutes before stirring.

3. Make cornstarch slurry by dissolving cornstarch in water. Add to soup and stir till thickens. Add tofu and cook till heated through. Taste and adjust for salt, acid, and pepper.

4. Garnish with green onions.