Hot and Sour Soup [0000006]

Ingredients:

6 cups gluten-free chicken or vegetable broth
1/2 cup shiitake mushrooms, sliced
1/2 cup firm tofu, cubed
1/4 cup bamboo shoots, sliced
2 tablespoons gluten-free soy sauce
2 tablespoons rice vinegar
1 tablespoon cornstarch
1 teaspoon sesame oil
1/2 teaspoon ground white pepper
1/4 teaspoon crushed red pepper flakes (adjust to taste)
2 eggs, beaten
1/4 cup green onions, finely chopped
Salt to taste
Fresh cilantro for garnish (optional)

Instructions:

In a pot, bring gluten-free chicken or vegetable broth to a simmer over medium heat.
Add shiitake mushrooms, tofu, and bamboo shoots to the simmering broth. Cook until mushrooms are tender.
In a small bowl, mix cornstarch with a little water to create a slurry.
Pour the cornstarch slurry into the soup, stirring constantly until slightly thickened.
Add gluten-free soy sauce, rice vinegar, sesame oil, ground white pepper, and crushed red pepper flakes. Adjust salt to taste.
Slowly drizzle the beaten eggs into the soup, stirring gently to create silky egg ribbons.
Stir in chopped green onions and let them wilt slightly in the hot soup.
Taste and adjust the seasoning if needed.
Ladle the gluten-free JOC Soups and Stews Chinese Hot and Sour Soup into bowls.
Garnish with fresh cilantro if desired.

Enjoy a flavorful and gluten-free Chinese hot and sour soup with a perfect balance of heat and tanginess!