Hot and Sour Soup
  • 4 cups chicken stock
  • 2 tablespoons chile paste
  • ½ teaspoon ginger (fresh or dry)
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 2 tablespoons cornstarch
  • 1 egg + 1 egg white (mixed in a bowl)
  • 3 green onions
  • 4-6 oz mushrooms sliced (I used baby portabella)
  • 2-3 oz diced tofu
  1. In a 4-quart pot whisk chicken stock, chili paste, ginger, soy sauce, rice vinegar cornstarch, and sesame oil, bring to a boil over medium-high heat.
  2. Bring it to a boil.
  3. Remove pan to a cool burner to add eggs. Stir broth into a circle as you swirl in the eggs.
  4. Place back on medium-high heat, add in sliced mushrooms and tofu. Heat for 3-4 more minutes.
Recipe by Created by Diane at