Vegetarian Chinese Hot and Sour Soup

Ingredients

•  3 tablespoons low sodium soy sauce
•  1 ½ teaspoons chili garlic sauce
•  3 tablespoons rice vinegar
•  ¼ teaspoon sugar
•  Small pinch of salt
•  4 cups (944 ml) vegetable stock
•  4 ounces (62 grams) shiitake mushrooms, sliced
•  1 cup (227 grams) can of bamboo shoots
•  5 ounces (140 grams) firm tofu, drained, cut into cubes
•  3/4 cup (27 grams) carrots, cut into thin strips (optional)
•  1 teaspoon fresh ginger, grated
•  2 tablespoons corn starch
•  1 large egg, beaten (optional)
•  2 green onion/spring onion, sliced thin

Instructions

1. To a small bowl add the soy sauce, chili garlic sauce, rice vinegar, sugar and salt.
2. To a large soup pan add the vegetable stock, mushrooms, bamboo shoots, tofu, carrots ginger. Stir in the soy sauce mix and bring to a simmer.
3. Mix the cornstarch with 3 tablespoons water and stir into the soup. Simmer until thickened.
4. While stirring, drizzle in the egg until incorporated.
5. Serve warm garnished with green onions.