Quick Weeknight Hot and Sour Soup

Ingredients

• 1 cup chicken breast, thinly sliced
• 6 cups chicken broth
• 8 ounces button mushrooms, sliced
• 0.25 cup soy sauce
• 0.33 cup rice vinegar
• 0.5 teaspoon ground ginger
• 1 teaspoon chili garlic sauce(optional)
• 3 tablespoons cornstarch
• 0.25 cup water
• 1 large egg, lightly beaten
• 8 ounces tofu, cubed(optional)
• 2 stalks green onions, sliced

Instructions

1. 1

   In a large pot, combine the chicken broth, sliced mushrooms, soy sauce, rice vinegar, ginger, and chili garlic sauce.

2. 2

   Bring the mixture to a boil over medium-high heat, then reduce to a simmer.

3. 3

   Add the thinly sliced chicken breast and tofu to the simmering broth and cook for 3-4 minutes until the chicken is opaque.

4. 4

   In a small bowl, whisk together the cornstarch and water to create a smooth slurry.

5. 5

   Slowly pour the slurry into the soup while stirring constantly, and continue to simmer until the soup thickens slightly.

6. 6

   While the soup is simmering, slowly drizzle in the beaten egg in a steady stream while stirring gently to create egg ribbons.

7. 7

   Remove from heat and stir in the sliced green onions.

8. 8

   Taste and add an extra splash of vinegar or soy sauce if you prefer it more sour or salty.