Hot and Sour Asian Soup

• 1 14 ounce container of extra firm tofu cut into pieces
• 1 Half cup of sliced shitake mushrooms
• 1 Half cup of sliced oyster mushrooms
• 1 8 ounce can of bamboo shoots
• 2 cup of bean sprouts
• 1 Quarter cup of corn starch
• 1 tbsp of cold water
• 1 container of Swanson brand hot and sour Asian infused chicken broth
• 1 Half of cup of chopped green onions
• 2 eggs slightly beaten

1. First you want to mix the cornstarch and the cold water stirring until smooth set aside.
2. Next combine the chicken broth bamboo shoots mushrooms and bean sprouts in a large stock pot.
3. Add in the cornstarch mixture.
4. Once the soup mixture has come to a slight boil, reduce heat to a simmer and add the tofu.
5. Simmer for 5 to 10 minutes.
6. Next take your beaten egg an drop into the soup.
7. Remove from heat let set 5 to 10 minutes and add your chopped green onions.

shitake mushrooms, oyster mushrooms, bamboo shoots, sprouts, corn starch, water, chicken broth, green onions, eggs

Taken from cookpad.com/us/recipes/347913-hot-and-sour-asian-soup (may not work)