A tantalizing blend of spicy and sour flavors, this traditional Chinese soup provides an exhilarating warmth perfect for any season.
Bring chicken broth to a simmer in a large pot over medium heat.
Add soy sauce, vinegar, chili sauce, and white pepper.
Stir in mushrooms, bamboo shoots, and tofu. Simmer for about 10 minutes.
In a small bowl, mix cornstarch with water and stir until smooth. Gradually stir into the soup.
Stir the soup in one direction and slowly pour in beaten eggs, forming thin strands.
Add chopped green onions and simmer for 2 more minutes.
Serve hot, garnished with chopped green onions and a few drops of sesame oil if desired.
