Hot and Sour Soup

• 4 cups chicken broth
• 2 cups sliced shiitake mushrooms
• 9 ounces firm tofu, diced (about 1 cup)
• 13 cup sliced bamboo shoot
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 2 tablespoons Asian chili sauce (or to taste) or 2 tablespoons chili paste (or to taste)
• 1 tablespoon cornstarch, dissolved in 2 Tbsp water
• 2 medium scallions, sliced

1. In a soup pot, stir together broth, mushrooms, tofu, bamboo shoots, vinegar, soy sauce and hot sauce/chili paste.
2. Bring to a simmer and cook 5 minute.
3. Stir in dissolved cornstarch and simmer for 2 more minutes.
4. Serve sprinkled with sliced scallion.
5. Yields about 1 cup per serving.

chicken broth, shiitake mushrooms, firm tofu, bamboo shoot, rice vinegar, soy sauce, asian chili sauce, cornstarch, scallions

Taken from www.food.com/recipe/hot-and-sour-soup-386756 (may not work)