Anna's Hot and Sour Soup

This recipe is loosely based on Tyler Florence's Hot and Sour Soup.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, mushrooms, and bamboo shoots; cook and stir for 1 minute to infuse the flavor. Combine the soy sauce, vinegar, pepper, and sugar in a small bowl, pour it into the wok and toss everything together - it should smell really fragrant. Pour in the Chicken Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.

Step 2

Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.