Hot-n-Sour Soup


2 tablespoons vegetable oil
1 tablespoon sesame oil
16 oz firm tofu, 3/4-inch dice
2 packages Shiitake mushrooms
8 cloves garlic, minced
2 teaspoons fresh ginger, grated
10 oz bamboo shoots
1/2 cup green onions
6 tablespoons soy sauce
1 1/2 teaspoons Sriracha
3 tablespoons rice vinegar
1 quart vegetable stock
2 teaspoons cornstarch
2 large eggs
Cilantro leaves, for garnish


Heat vegetable and sesame oils in large Dutch oven over medium 2–3 minutes. Add tofu and brown on all sides; remove from pot and reserve.

Add mushrooms and sauté until soft. Stir in garlic, ginger, and bamboo shoots. Add green onions, soy sauce, Sriracha, vinegar, and stock. Combine cornstarch with just enough water to make a slurry; stir slurry into soup. Continue cooking until soup has thickened. Crack eggs into small dishes and slightly beat just to break up yolks. Gently swirl eggs into soup and let boil until gelled.

Serve soup garnished with cilantro.