Hot and Sour Soup

Hot and Sour Soup
Serves 6
per serving
Calories: 380
Carbohydrates: 33 g
Dietary Fiber: 1 g
Protein: 29.4 g
Sodium: 480 mg
Total Fat: 17.55 g
1/2 small pkg. fresh enoki mushrooms, stems trimmed
2 (454 g) pkgs. firm tofu, drained
1.5 l vegetable broth (6 cups)
125 ml tinned bamboo shoots, drained, shredded (½ cup)
7 whole dried black chinese mushroom
1 medium carrot, peeled, finely julienned
45 ml Western Family cornstarch(3 Tbsp)
90 ml water
45 ml Western Family light soy sauce (3 Tbsp)
45 ml rice vinegar(3 Tbsp)
60 ml green onion,finely sliced (1/4 cup)
30 ml fresh ginger,finely minced (2 Tbsp)
5 ml chili oil , (1 tsp)
8 ml sesame oil ,(1½ tsp)
3 ml white pepper, (1/2 tsp)
1 large egg, beaten (optional)
  1. Cover the dried mushrooms in hot water in a bowl for about 30 minutes to soften. Drain and remove the tough stems from the mushrooms; slice the caps into fine matchstick-size shreds.
  2. Cut tofu into 1/2" (1.25 cm) cubes.
  3. In a large pot, bring the vegetable broth to a boil over high heat. Add the tofu, shredded mushrooms, bamboo shoots, enoki mushrooms and carrot.
  4. In a small bowl, combine the cornstarch with the water and slowly mix into the soup, stirring well.
  5. When the soup returns to a boil and has slightly thickened, add soy sauce, rice vinegar, green onion, ginger, chili oil, sesame oil and white pepper. If the soup is not spicy enough, add more vinegar, chili oil and ginger, to taste. Remove from heat and if desired, add egg, slowly pouring in a thin stream, stirring the soup in a circular motion. Serve immediately.