Hot ‘n Sour Soup

View from my patio

We woke up to a perfectly snowy morning today. Everything was covered up in a white blanket of snow. What could be more comforting than a hot steaming bowl of soup to warm you up after a long cold wintery day? So find a warm blanket and wrap yourself in the flavors and aroma of my spicy hot ‘n sour soup.
   

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Preparation and cooking time : 15 minutes

Ingredients:

• 1/2 cup canned bamboo shoots, sliced
• 4-5 button mushrooms sliced
• 8-10 cubed pieces of firm tofu
• 2 tbsp oil
• 1 tsp ginger, grated
• 1 tbsp  chili garlic sauce
• 4 tbsp soy sauce
• 4 tbsp  rice wine vinegar
• 1 tsp salt
• 1 tsp ground white pepper
• A pinch  of sugar
• 4 cup Vegetable Stock
• 2 tbsp cornstarch mixed in 1/4 cup water
• 1 egg, lightly beaten
• Chopped green onions for garnishing

Method:

• Heat the oil in a pan. Add ginger, chili garlic sauce, bamboo shoots, and mushrooms; cook for 2 minutes. Mix soy sauce, vinegar, salt, pepper, and sugar in a separate bowl and pour it into the pan. Add the vegetable stock, bring it to a boil. Now add tofu and cook for 5 minutes.
•  Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Bring it to a boil. As soon as it comes to a boil, remove from the stove. Slowly drop in the beaten egg, stirring in one direction at the same time.
•  Add the green onion and the white pepper to taste. Serve hot.