30 Min EASY Hot & Sour Soup 😍 Skip the takeout, because this classic Chinese soup is quick and easy to make. This recipe is perfect for the weather to quickly make a batch of soup to enjoy all week. 📝 INGREDIENTS — Yields 6 servings Broth * 1 dried red chili peppers (deseeded and minced) * 8 cups chicken broth * 2 teaspoon ginger grated * 1 teaspoon white pepper * ¾ teaspoon salt  * 1 teaspoon sugar * 2 tablespoon light soy sauce * ½ tablespoon dark soy sauce * 3 tablespoon distilled white vinegar * 1 teaspoon sesame oil Soup * ½ cup (3 oz) shiitake mushrooms * ½ cup (2 oz) wood ear mushrooms * ½ cup (2 oz) king oyster mushrooms * ½ block firm tofu drained * 1 cup (4 oz) bamboo shoots julienned * 2 eggs beaten * ½ tablespoon water * 2 green onions Cornstarch slurry * ¼ cup cornstarch * ¼ cup water 👩🏻‍🍳 INSTRUCTIONS
 1.  In a pot over medium-high heat, add the minced chilis, chicken stock, ginger, white pepper, salt, sugar, light soy sauce, and dark soy sauce. Mix to combine.
 2. Next, add the sliced mushrooms, cubed tofu, and bamboo shoots. Cover and bring to a boil over medium-high heat. Once it boils, simmer for 5 minutes.
 3.  In a small bowl, mix the cornstarch and water until combined. When the soup is at a boil, slowly stir in the cornstarch slurry until it reaches your desired thickness.
 4. In a small cup with a spout, beat the eggs with the water. Lower the heat to medium-low heat, it should be gently bubbling at a low simmer. Then very slowly pour the eggs while simultaneously mixing the soup to form the egg ribbons. This should take about 15-20 seconds. 
 5. Lastly, turn off the heat and add the white vinegar and sesame oil. Mix to combine and adjust the vinegar based on your sour preferences. Garnish with green onion and enjoy!
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