Hot And Sour Soup

• 7 cups water.
• 7 cubes chicken bullion.
• 5 tablespoons soy sauce.
• 12 ounces sliced mushrooms (Shitake, if you wish) stir fried with carrots and onions.
• Two carrots diced fine and stir fried until mostly cooked.
• 1 onion, cut into thin rings and stir fried until mostly cooked with the carrots).
• (1/2 to 1 cup of broccoli florets, chopped roughly, if you wish.)
• 2 cups of egg noodles (low fat).
• 1 teaspoon garlic powder.
• 1 teaspoon onion powder.
• 2 teaspoons pepper or McCormick Hot Shots pepper mix.
• 1 1/2 cup white vinegar. (Do not use apple cider vinegar. I tried it out of desperation once...shudder...)
• 1 tablespoons of corn starch or 2 tablespoons of flour to thicken at the very end.
• 2 beaten eggs.
• 1 cup veggie crumbles from bag in freezer.
• 3 teaspoons toasted sesame oil.
• 1 1/2 teaspoon sugar.

1. IN bottom of soup pot (Dutch oven) stir fry the finely diced carrots, then add onions to stir fry when carrots are tender, then add mushrooms, and cook it all until it is soft enough to be eaten.
2. Add water, chicken bullion cubes, and everything except flour and eggs. Bring this to a boil, then stir in beaten eggs to break them up and cook. When egg ribbons are solid, reduce heat and simmer until ingredients are all tender. Conduct final seasoning (maybe a little vinegar and/or some pepper/Hot Shots), and thicken with corn starch or flour. (Note: The salt's in the soy sauce.) Sift flour or corn starch into soup, mixing as you go.

water, chicken bullion, soy sauce, mushrooms, carrots, onion, broccoli florets, egg noodles, garlic, onion, pepper, white vinegar, corn starch, eggs, veggie crumbles, sesame oil, sugar

Taken from www.epicurious.com/recipes/member/views/hot-and-sour-soup-50131990 (may not work)