Ingredients
- 3 Cups of Chicken Broth
- 1 Cup of Thinly sliced Shiitake Mushrooms
- ½ Cup of Bamboo Shoots
- 2 Tablespoons of Rice Vinegar or Rice Wine Vinegar
- 2 Tablespoons of Soy Sauce
- 1-2 Teaspoons of Chili Paste or 1 Teaspoon of hot chili oil
- 2-4 Ounces of Firm Tofu, drained and cut into ¼ inch pieces (or chunky if you like it that way)
- 2 Teaspoons of Asian Sesame Oil
- 2 Teaspoons of cornstarch
- 3 Tablespoons of Water
- For Garnishing chop cilantro and green onions
Recipe Description
A few years ago I was craving some insanely good Chinese food and decided to visit my local well known Chinese food restaurant. On this particular day, I was feeling quite adventurous and decided to order their famous hot and sour soup. This would be the first time I adventured from my egg drop soup and tried something “out of the box” with my demanding taste buds. To my surprise, I was taken on a taste buds journey to where I was given a sour yet sweet taste that had a nice kick to it.
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