Hot & Sour Mushroom Soup hails from a number of Asian countries. Though a simple soup, it is packed with flavor from the mushrooms, ginger, sambal and more.
Set aside ¼ cup of the vegetable stock for later use. Add the remaining 7 ¾ cups vegetable stock, mushrooms, bamboo shoots, rice wine vinegar, soy sauce, ginger, mirin and sambal oelek to a 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 remaining ¼ cup of stock and the cornstarch in a small bowl until completely smooth. Once the soup is simmering, 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. Stir in the tofu and sesame oil. Then season the soup with salt and 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 sambal oelek.
Serve immediately, garnished with the green onions.