Hot & Sour Soup
This Hot & Sour Soup is not too spicy because I wanted it to be family-friendly. You can add more heat with chili sauce, red pepper flakes or even sriracha.
reduced-sodium chicken broth
sliced (plus more for garnish)
peeled and deveined
fresh grated ginger or ginger paste
plus 1 teaspoon soy sauce
rice vinegar or apple cider vinegar
sweet chili dipping sauce
In a large pot, heat the broth over medium-high heat. When the broth begins to boil, add the mushrooms, onions, shrimp, ginger, soy sauce, sesame oil and vinegar.
Reduce heat to a gentle boil and cook for 10 minutes.
In a small bowl, stir together cornstarch and hot water.
Add cornstarch mixture to soup, stirring until it thickens.
Stir in chili sauce, tofu and shredded chicken. Cook another 5 minutes. Turn off heat.
In a small bowl, whisk the egg. Using a fork, drop swirls of the egg into hot soup. (Do this a little at a time and you will end up with beautiful ribbons of egg in the soup.)
Add pepper to taste.
Garnish with green onion and cilantro and serve.