Hot and Sour Soup

Ingredients:
4 cups chicken broth (or vegetable broth for a vegetarian version)
1 cup shiitake mushrooms (or any mushrooms), sliced
1/2 cup bamboo shoots, julienned (optional, but traditional)
1/2 cup tofu, cubed (firm tofu works best)
2 tablespoons soy sauce
2 tablespoons rice vinegar (adjust to taste for more sourness)
1 tablespoon sugar
1-2 teaspoons chili paste (adjust to taste for heat)
1 teaspoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
1/2 teaspoon white pepper (or black pepper)
1 egg, lightly beaten
2 green onions, chopped (for garnish)
Optional: 1-2 dried red chilies (for extra heat)
Instructions:
1. Prepare the Broth:
In a large pot, bring the chicken or vegetable broth to a simmer over medium heat. Add the sliced shiitake mushrooms and bamboo shoots (if using). Let them cook for about 5 minutes until the mushrooms soften.
2. Season the Soup:
Stir in the soy sauce, rice vinegar, sugar, chili paste, sesame oil, and white pepper. Taste and adjust the seasoning as needed, adding more vinegar for sourness or chili paste for spice. You can also add a little more sugar to balance the flavors.
3. Thicken the Soup:
In a small bowl, mix the cornstarch with 2 tablespoons of water to form a slurry. Slowly pour the slurry into the simmering soup while stirring constantly. This will thicken the soup to a nice, silky consistency. Let the soup simmer for another 2-3 minutes to fully thicken.
4. Add the Tofu and Egg:
Add the cubed tofu to the soup, stirring gently to incorporate it without breaking up the tofu. Allow the tofu to heat through for about 2 minutes.
Slowly pour the beaten egg into the soup in a thin stream while gently stirring in one direction. The egg will cook instantly and form silky egg ribbons throughout the soup.
5. Garnish and Serve:
Once everything is combined and heated through, taste the soup again and adjust the seasoning if needed. If you like more spice, you can add extra chili paste or a few dried red chilies.
Ladle the soup into bowls, garnish with chopped green onions, and serve hot!