This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Hot and Sour Soup

8 cups chicken or vegetable broth
8 ounces shiitake mushrooms (or baby bella mushrooms), thinly sliced with stems discarded
8-ounce can bamboo shoots, drained
¼ cup rice vinegar, or more to taste
¼ cup low-sodium soy sauce
2 teaspoons ground ginger
1 teaspoon chili garlic sauce
¼ cup cornstarch
2 large eggs, whisked
8 ounces firm tofu*, cut into ½” cubes
4 green onions, thinly sliced
1 teaspoon toasted sesame oil
kosher salt and white pepper (or black pepper)

Set aside ¼ cup of the chicken or vegetable broth for later use.

Add the remaining 7¾ cups broth, mushrooms, bamboo shoots, rice wine vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot, and stir to combine. Heat over medium-high heat until the soup reaches a simmer.

While the soup is heating, whisk together the ¼ cup of broth (that you had set aside) and cornstarch in a small bowl until completely smooth. Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened.

Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream (while still stirring the soup) to create egg ribbons. Turn heat to medium-high and stir in the tofu, half of the green onions, and sesame oil. Then season the soup with salt and a pinch* of white pepper (or black pepper) to taste. If you’d like a more “sour” soup, feel free to add in another tablespoon or two of rice wine vinegar as well. Or if you’d like a spicier soup, add in more chili garlic sauce.

Serve immediately, garnished with the extra green onions.