Instructions:
Prepare Broth:
Set aside 1/4 cup of chicken or vegetable broth. In a large stockpot, combine the remaining broth, mushrooms, bamboo shoots (if using), rice vinegar, soy sauce, ginger, and chili garlic sauce. Heat over medium-high heat until simmering.
Thicken Soup:
While the soup heats, whisk together the 1/4 cup of reserved broth and cornstarch in a small bowl until smooth. Pour the mixture into the simmering soup, stirring constantly. Cook for about 1 minute until the soup thickens slightly.
Add Eggs and Tofu:
Stir the soup in a circular motion and slowly drizzle in the whisked eggs to create ribbons. Add the tofu, half of the sliced green onions, and sesame oil. Season with salt and white pepper (or black pepper) to taste.
Adjust Seasoning:
For a more sour flavor, add additional rice vinegar. For more spice, add more chili garlic sauce according to your taste preferences.
Serve:
Ladle the hot and sour soup into bowls and garnish with the remaining green onions. Serve immediately.
Enjoy this comforting and customizable hot and sour soup!
