Chinese Hot and Sour Soup

Instructions

• 1
  Prepare the vegetables: Cut the tofu into cubes, the mushrooms into thin slices, and any other vegetables, such as bamboo and water chestnuts, into strips or cubes, as preferred.
• 2
  Cook the oil and spice mixture: Heat the oil in a large pot over medium heat. Add the minced garlic and ginger and sauté for about 1 minute or until fragrant.
• 3
  Add the vegetables: Add tofu, mushrooms, bamboo, and water chestnuts (if using) to the pot and cook for a few minutes, stirring occasionally.
• 4
  Prepare the soup: Add the chicken broth or vegetable broth to the pot and bring it to a boil. Reduce the heat and let the soup simmer for 10-15 minutes or until the vegetables are tender.
• 5
  Add the seasonings: Add tomato paste, rice vinegar or rice wine, soy sauce, and chili paste. Adjust the taste with salt and pepper as preferred.
• 6
  Thicken the soup: Add the cornstarch mixture dissolved in water to thicken the soup. Stir continuously to prevent lumps from forming.
• 7
  Add the eggs: While stirring the soup, gradually pour in the beaten eggs. They will spread into thin strands in the soup.
• 8
  Serve the hot and sour soup hot, garnished with chopped green onions and cilantro, if desired. It is usually served as a main course or as a comforting soup before the main course.