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Provide 14 ounce container of extra firm tofu cut into pieces.
Provide Half cup of sliced shitake mushrooms.
You need Half cup of sliced oyster mushrooms.
Prepare 8 ounce can of bamboo shoots.
Prepare of bean sprouts.
You need Quarter cup of corn starch.
Prepare of cold water.
Provide container of Swanson brand hot and sour Asian infused chicken broth.
Provide Half of cup of chopped green onions.
Provide eggs slightly beaten.

Soup preparation may use chicken or pork broth, or may be meat-free. Common key ingredients in the American Chinese version include bamboo shoots, toasted sesame oil. This restaurant-style Hot and Sour Soup recipe is the best!! It's quick and simple to make, easy to adapt to your personal taste preferences, and so delicious!

First you want to mix the cornstarch and the cold water stirring until smooth set aside..
Next combine the chicken broth bamboo shoots mushrooms and bean sprouts in a large stock pot. Add in the cornstarch mixture..
Once the soup mixture has come to a slight boil, reduce heat to a simmer and add the tofu. Simmer for 5 to 10 minutes..
Next take your beaten egg an drop into the soup. Remove from heat let set 5 to 10 minutes and add your chopped green onions..

Hot and sour soup can be found on any takeout menu or Chinese buffet line in the US. It ranges in quality and flavor from awesomely delicious to lukewarm, tasteless, and gloopy. There was a time when I never thought to make it myself and resigned myself to the luck of the draw when it came to ordering it. Looking for a tasty low FODMAP Asian soup? Try this vegan hot and sour soup, which is packed full of flavour.

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