It’s been incredibly rainy here in the Bay Area for the last few weeks, and it looks like it’s going to be raining again this weekend. When the weather is gloomy and cold, all I need is a bowl of soup to warm me up and a good Netflix show to binge. This recipe for Hot and Sour soup should take you 30 minutes from start to finish, and it REALLY hits the spot.

P.S. If you need a good cooking show to watch while staying in, The Final Table on Netflix is the perfect mix of Chopped and Iron Chef and you just need to watch it okay?! It is SO GOOD.

You’ll need:
– 48 oz of low sodium chicken broth (use vegetable broth if vegetarian)
– 8-10 shiitake mushrooms, rinsed and sliced
– 1 cup black fungus, chopped into bite sized pieces (sub in bamboo shoots if you prefer!)
– 1 Tbsp minced ginger
– 1/4 cup light sodium soy sauce
– 1/3 cup rice vinegar
– 2 Tbsp sriracha
– 2 tsp white pepper
– 3 Tbsp corn starch
– 3 Tbsp cold water
– 2 eggs
– 6 oz firm tofu, cut into cubes
– 2 scallions (green onions), chopped

Directions:
1. Set your stovetop to medium heat and begin to bring your broth to a simmer in a dutch oven or large pot.
2. Add mushrooms, fungus, and ginger. Stir and continue to let simmer for about 5 minutes.
3. Add the soy sauce, rice vinegar, sriracha, and white pepper. Mix well.
4. In a small bowl, mix the corn starch and water. This will cause your soup to thicken. Stir well to ensure there are no clumps!
5. Add your water and corn starch mixture to your broth. Stir well. Let this simmer for about 10-15 minutes.
6. At this point, I like to do a taste test! Add more rice vinegar or sriracha to taste. More sriracha = more hot. More rice vinegar = more sour. (I personally like to add 1 additional Tbsp of sriracha at this time!)
7. Beat the eggs in a separate bowl. Add to soup, and stir. You should see the little streaks of egg seemingly appear out of no where! (This is my favorite part hehe)
8. Add the tofu. Stir for about 2 minutes and remove from heat.
9. Add green onions, give it a final stir, and serve immediately!