8oz shitake mushrooms, sliced
1/4 cup rice vinegar
1/4 cup soy sauce
2 teaspoons ground ginger
1-3 tablespoons cholula chili garlic hot sauce
1/4 cup corn starch
2 eggs
8oz firm tofu, cut into cubes
1 teaspoon sesame oil
green onions, chopped
Reserving 1/4 cup of chicken broth pour the rest into a large stock pot with mushrooms, vinegar, soy sauce, ginger and hot sauce. Heat over medium high heat until it begins to simmer.
Whisk corn starch and reserved 1/4 cup of broth together until smooth, add to simmering pot and stir soup until thickened.
Whisk eggs together in a separate bowl and gently pour them into the stock pot while stirring the soup.
To add more sour flavor, add more vinegar. To add more heat, add more hot sauce. To can do this to the soup as a whole or to individual servings.
We like to enjoy this soup with fried egg roll wrappers!
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