1canmushrooms or straw mushroomssliced and drained, 15 oz.
1/2cupcarrotsliced into sticks about the same thickness as the bamboo
4ozfirm tofuwell drained, cut into 1/2-inch cubes
1/2cupbamboo shootsdrained and sliced into sticks
1egg whiteslightly beaten
1/4cupgreen onionsthinly sliced
2teaspoondark toasted sesame oil
Heat chicken broth in a 2-quart saucepan over medium heat. Add rice vinegar, garlic, soy sauce, red pepper, pork, mushrooms, and carrots. Simmer for 5 minutes. Add tofu and bamboo shoots. Simmer for 5 minutes more.
Combine water and cornstarch in a small bowl; whisk until smooth. Add slurry to the soup and stir well. Let simmer until soup thickens, about 5 minutes more.
Beat the egg white in a small bowl and slowly pour, in a fine stream, into the soup. Stir well and heat for 30 seconds.
Mix in green onions and sesame oil. Remove from heat and serve hot.
I like my hot and sour soup with both pork and tofu in it. You could easily use chicken and tofu, just tofu, or just pork. Use whatever combination of protein you prefer.If you've ever had egg drop soup, you might notice that the process with the egg at the end resembles the egg drop process. Hot and sour soup usually includes thin ribbons of cooked eggs, and that's how you make them.