Hot and Sour Soup

"To feel safe and warm on a cold wet night, all you really need is soup."

I looove hot and sour soup and was thrilled with this recipe.  Every memory I have of going to Chinese restaurants as a kid involves a huge family-style bowl of this soup.  I was thrilled to find this easy recipe which makes the best hot and sour soup I've ever had.  You have to go a little out of your way to buy the right ingredients, but it's completely worth it.  Feel free to add pork if desired, but I didn't feel that it was necessary.

15 ounces extra firm tofu (1 package)
1 extra large egg
3 tablespoons + 2 teaspoons cornstarch
6 cups chicken (or vegetable) broth
1 cup slivered bamboo shoots
1 can peeled straw mushrooms (or a comparable amount of shiitake mushrooms)
5 tablespoons black Chinese vinegar
1 teaspoon sesame oil
2 teaspoons chili oil
1 teaspoon ground white pepper
4 tablespoons soy sauce
scallions, for garnish

You can find all ingredients at an Asian grocery store.  Yeah, the price tags aren't all that classy...

To drain excess packing liquid, weight two blocks of tofu with two heavy cans for 15 minutes.  About half a cup of liquid should be released.

In one bowl, whisk an egg, 1/2 teaspoon cornstarch, and 1 teaspoon water.  In another bowl (I need to get more bowls), whisk 3.5 tablespoons cornstarch and 3 tablespoons water.

Heat broth in a stockpot over medium-high heat.  If you use vegetable broth, the whole dish can be vegetarian.  When it boils, reduce heat to medium-low and add the bamboo shoots and mushrooms and cook for 5 minutes.  I don't really like shiitake mushrooms, so I'm using mild-flavored straw mushrooms.

Cut the tofu into large strips, and add it to the broth.  Cook for 2 minutes, then add the cornstarch mixture and increase heat back to medium-high.  Cook for 1 minute.  Don't be concerned if the soup doesn't yet look thickened.

Add vinegar, sesame oil, chili oil, white pepper, and soy sauce and mix well.  Turn off the heat.

Drizzle the egg mixture over the surface of the soup.  Let it sit for 1 minute, then turn the heat back to medium-high.  Bring the soup to a soft boil, then immediately remove from heat and stir.  If it's left on the stove too long, you'll get scrambled eggs instead of delicate wisps (still delicious, just not what we're going for here).

Garnish with scallions.  Reduce chili oil and/or white pepper if you prefer non-sinus-clearing soup.