Hot and Sour Soup

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  8 cup Low Sodium Chicken Broth
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  8 oz Mushrooms, Shiitake
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  8 oz Bamboo Shoots, Canned, Drained
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  0.3 cup Vinegar, Rice
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  0.3 cup Soy Sauce, Low Sodium
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  2 tsp Ginger, Ground
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  1 tsp Chili garlic sauce
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  0.3 cup Cornstarch
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  2 Egg, Whole, Large(88g)
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  8 oz Tofu, Firm
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  4 Green Onion (Scallion)(60g)
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  1 tsp Sesame Oil, Toasted
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  Kosher salt and white pepper (or black pepper)

Instructions

1. 1Reserve ¼ cup of the chicken broth in a small bowl. Add the remaining broth, mushrooms, bamboo shoots, rice vinegar, soy sauce, ginger, and chili garlic sauce to a large stock pot and stir to combine. Heat over medium-high heat until the soup reaches a simmer, about 8–10 minutes.
2. 2While the soup heats, whisk the reserved ¼ cup broth with the cornstarch in a small bowl until completely smooth with no lumps.
3. 3Once the soup reaches a simmer, stir in the cornstarch slurry and cook for 1–2 minutes over medium-high heat, stirring constantly, until the soup thickens and becomes translucent.
4. 4Continue stirring the soup in a circular motion. Slowly drizzle in the beaten eggs in a thin stream while stirring to create egg ribbons. Cook for 1–2 minutes until the eggs are set and opaque.
5. 5Stir in the firm tofu, half of the green onions, and the sesame oil. Taste and adjust seasoning with salt, white pepper, additional rice vinegar for more sourness, or more chili garlic sauce for spiciness.
6. 6Divide the soup evenly into 6 airtight containers while hot. Allow to cool to room temperature, then seal and refrigerate for up to 4 days.
7. 7To serve, reheat a portion in a pot over medium heat, stirring occasionally, until warmed through, about 4–5 minutes. Garnish with the remaining fresh green onions.