Classic Chinese Hot and Sour Soup

1.Prepare all ingredients: julienne bamboo shoots, slice mushrooms, cut tofu and pork (if using), and beat eggs.

2.In a large soup kettle, bring the water and vegetable base to a gentle boil over medium-high heat.

3.Add bamboo shoots, shiitake mushrooms, mushrooms. Simmer for 3-4 minutes until mushrooms are tender cooked through.

4.Add tofu strips to the soup and simmer for another 2 minutes.

5.Stir in rice vinegar, soy sauce, chili garlic sauce (or chili oil), white pepper, sugar, and salt. Taste and adjust seasoning as needed for desired balance of hot and sour. add slurry

6.While stirring the soup in a circular motion, slowly drizzle in the beaten eggs to create silky egg ribbons.

7.Turn off the heat and drizzle in the sesame oil. Stir gently to combine.

8.add the rest of ingredients