Ladies Sashay

I’ve been a fan of Egg Drop Soup for years, but I’m married to a man who prefers Hot and Sour. It’s taken me a while, but I’m gradually coming around to his way of thinking. On this issue, at least.

Hot and Sour Soup

6 cups beef broth

1/2 cup shiitake mushrooms, sliced

1/4 cup low sodium soy sauce

1/4 cup rice wine vinegar (this is the sour)

1 tablespoon sriracha sauce (that’s the hot)

1 teaspoon ground white pepper

3 tablespoons corn starch

3 tablespoons cold water

2 eggs, beaten

6 ounces firm tofu, cut into spoon-size strips

2 green onions, thinly sliced

Bring broth to boil over medium high heat. Add mushrooms, soy sauce, vinegar, sriracha and pepper. Simmer 5 minutes. In a small bowl, whisk together corn starch and cold water. Add to the soup and stir well. Simmer 5 more minutes. Pour eggs into soup while gently stirring. Remove from heat and add tofu and onions.