As the weather continues to refuse to turn to summer (a mere 60 degrees F here in Southern California but still so very gray), I am reluctantly accepting that I will continue to be pale and depressed for the month.

The one thing that gets me through it all — a heartwarming soup. You can throw in vegetables, meats, grains, you name it.

This particular recipe is a simple rendition of a traditional Hot & Sour soup that will make your taste buds explode.

Shout out to our friend Tony and Meghann for insisting we learn how to make this and put it on our rotation. We love it! They get all the credit for this and I thank them for letting me share it.

I know that tofu and mushrooms may be a turn off for some but the salty, creamy broth is so addicting, the flavors will distract from any particular ingredients you have a preconceived notion about.

INGREDIENTS

8 cups Chicken Broth

8 oz. Shiitake Mushrooms

1 can Bamboo Shoots

¼ cup Rice Vinegar

¼ cup Tamari Soy Sauce

2 tsp. Ground Ginger

1 tsp. Chili Sauce

¼ cup Arrowroot Flour

2 Eggs

8 oz. Firm Tofu

1 cup Green Onions

1 tsp. Toasted Sesame Oil

Serving Size: 8

INSTRUCTIONS

• Pour chicken broth into a deep pot. Remove ½ cup of broth and set aside for later.
• Slice the shiitake mushrooms thinly.
• Add mushrooms, bamboo shoots, rice wine vinegar, soy sauce, ginger, and chili sauce to the pot. Bring to a simmer.
• While the soup is heating, whisk the arrowroot flour into the ½ cup broth set aside earlier.
• Once the soup has reached a simmer, stir in the cornstarch broth and stir until thickened.
• Whisk the two eggs.
• Stirring the soup in a slow circular motion, drizzle the eggs in a thin stream to create egg ribbons.
• Cube the tofu and pat the excess moisture away.
• Stir the tofu into the soup then add the green onions and sesame oil.
• Enjoy!