Ingredients
Method
- Whisk 1/4 cup broth, with corn starch, set aside
- In a large pot over medium-high heat, add broth, mushrooms, ginger, sambal, vinegar, and soy
- Whence soup begins to simmer, rewhisk cornstatch and whisk into soup, simmeerfor 1-2 minutes until slighly thickened
- Stir soup with a clockwise motion and drizzle in eggs in a thin drizzle.
- Add the tofu, sesame oil, and scallions
- Taste, season, balance flavor. Add Sambal for spice, vinegar for sour
- Serve hot
Nutrition
Notes
A quick and dirty hot and sour soup can go vegetarian using veggie broth, or one can use chicken stock and possibly add shredded roast chicken.
If you like the egg ribbons, use two eggs rather than one.
Like many of my recipes, this is a general guideline: do experiment.
Like adding thin-sliced Thai peppers to the base soup.