Thai Hot and Sour Soup

Ingredients

• 2 ounces mushrooms, sliced (wood ear mushrooms are very nice, if you can find them)
• 7 ounces soft tofu, sliced in thin, long strips
• 4 cups water
• 3 tablespoons soy sauce
• 1/2 teaspoon black pepper
• 1 teaspoon garlic, chopped
• 1 1/2 teaspoons sugar
• 5 tablespoons rice vinegar
• 1 teaspoon chili-garlic sauce
• 1/4 teaspoon salt
• 1 cup bamboo shoot
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 egg yolks, beaten
• red bell pepper, cut in thin strips
• fresh cilantro leaves, chopped

Directions

1. 1

   1. Assemble and prep all ingredients. Boil 4 cups water in a soup pot. Add soy, black pepper, garlic, sugar, vinegar, chili-garlic sauce and salt. Lower heat to medium and cook 2-3 minutes.

2. 2

   Add bamboo shoots and mushrooms and cook for 1 minute. Add tofu and sesame oil and cook 3-5 minutes. Dissolve corstarch in 1 T. water, and stir into soup.

3. 3

   Slide egg yolks into soup. Turn off the heat, and do not stir. You want the egg to stay in pieces.

4. 4

   Transfer to soup tureen and garnish with pepper strips and cilantro. Serve immediately.