Hot and Sour Soup (Chinese)

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  • 6 cups fresh or canned chicken stock
  • 1/2 cup thinly sliced bok choy or Napa cabbage
  • 1 cup thinly sliced shiitake, cloud ear, or other mushrooms
  • 3 scallions (green onions, spring onions), green and white parts, thinly sliced
  • 2 tablespoons soy sauce, or to taste
  • 2 tablespoons finely chopped ginger root
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 6 to 8 ounces firm tofu, cut into thin strips
  • 3/4 cup white vinegar, or to taste
  • 2 teaspoons freshly-ground black pepper, or to taste
  • 2 eggs, lightly beaten, or equivalent amount egg substitute
  • 1 teaspoon toasted sesame oil


  1. Bring the broth to a boil in a large saucepan and add the bok choy or cabbage, mushrooms, scallions, soy sauce, and ginger root.
  2. Combine the cornstarch and water in a small bowl and stir into the broth when it returns to the boil. Boil for 3 minutes.
  3. Add the tofu, vinegar, and pepper. Taste and adjust seasoning. Reduce the heat to a simmer and slowly drizzle the beaten eggs into the soup, stirring gently.
  4. Remove from the heat, add the sesame oil, and serve immediately.

Serves 6 to 8.

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