Hot-and-Sour Soup Recipe

• 6 cups low-sodium vegetable broth
• 5 ounces (about 15 to 20) fresh shiitake mushrooms, stems removed and thinly sliced
• 5 tablespoons Chinese black vinegar
• 3 tablespoons dark soy sauce
• 3 tablespoons light soy sauce
• 2 tablespoons rice wine, such as Shaoxing wine
• 2 teaspoons chile oil
• 2 teaspoons granulated sugar
• 1 teaspoon sesame oil
• 3 dried whole red chiles
• 1 (8-ounce) can sliced bamboo shoots, drained and finely chopped
• 1 (1-inch) piece fresh ginger, peeled and finely chopped
• 6 ounces extra-firm tofu, small dice
• 2 tablespoons cornstarch
• 2 tablespoons water
• 6 tablespoons (about 4 to 6) thinly sliced scallions, green parts only (optional)

1. Place broth in a large pot and bring to a boil over high heat.
2. Once boiling, reduce heat to medium and add mushrooms, vinegar, both soy sauces, rice wine, chile oil, sugar, sesame oil, chiles, bamboo shoots, ginger, and tofu.
3. Simmer until just heated through, about 5 minutes.
4. Mix together cornstarch and water until evenly combined, and stir into soup.
5. Serve topped with scallions, if using.

lowsodium, shiitake mushrooms, chinese black vinegar, soy sauce, soy sauce, rice wine, chile oil, sugar, sesame oil, red chiles, bamboo shoots, fresh ginger, extrafirm, cornstarch, water, scallions

Taken from www.chowhound.com/recipes/hot-and-sour-soup-11231 (may not work)