Chicken and Tofu Hot-and-Sour Soup

Ingredients

• 8 cups low-sodium chicken broth
• 454 g boneless skinless chicken breast, thinly sliced
• 397 g extra-firm tofu, cut into thin batons
• 4 whole large eggs, beaten
• 225 g shiitake mushrooms, stemmed and sliced
• 1 8-oz can bamboo shoots, drained and julienned
• 0.33 cup unseasoned rice vinegar
• 3 tbsp low-sodium soy sauce
• 1 tbsp fresh ginger, minced
• 3 cloves garlic, minced
• 1 tsp ground white pepper
• 3 tbsp cornstarch
• 1 tsp toasted sesame oil
• 4 whole scallions, sliced

Instructions

1. 1

   Bring the broth, ginger, and garlic to a simmer in a large pot.

2. 2

   Add the mushrooms and bamboo shoots and simmer 5 minutes.

3. 3

   Add the sliced chicken and simmer 4–5 minutes, until cooked through.

4. 4

   Stir in the tofu, soy sauce, rice vinegar, and white pepper.

5. 5

   Whisk the cornstarch with 1/3 cup cold water, stir it into the pot, and simmer 2 minutes, until slightly thickened.

6. 6

   Turn off the heat. Pour in the beaten eggs in a slow stream while gently stirring in one direction so they form ribbons.

7. 7

   Finish with the sesame oil and scallions. Taste and add more vinegar or pepper if you like.

8. 8

   Storage: refrigerate up to 4 days or freeze up to 2 months. Reheat gently, and add a splash of vinegar to brighten it.

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