Source: dLife

A hot and spicy Mandarin soup.

Servings

Soup
0.5 oz fresh shiitake mushrooms
0.75 cup cold water , boiling
4 cup low sodium vegetable broth
0.5 cup bamboo shoots
0.25 cup distilled white vinegar
2 tbsp low sodium soy sauce
1 tbsp fresh ginger root , finely chopped
1 tsp sugar
1 tbsp cornstarch
3 tbsp cold water
12 oz extra firm tofu
1 pinch salt
1 pinch ground cayenne (red pepper)
1 pinch black pepper
1 eggs , lightly beaten
1 tsp sesame oil (or 2 tsp, to taste)
1 oz fresh chopped green onion , sliced
0.25 tsp sesame oil (hot chili sesame oil or Szechuan chili sauce, 12 to 18 drops)

Sour Sauce
3 tbsp distilled white vinegar
1 tbsp low sodium soy sauce
2 tbsp sugar

1 Pour boiling water over top of mushrooms and let soak 15 to 20 minutes or until soft. Strain, saving liquid. Cut mushrooms into slices, cutting off tough stems.
2 Add broth, mushrooms, saved liquid, bamboo, vinegar, tamari, ginger root, and sugar to a large pot. Let boil. Lower heat and let simmer 10 minutes. Heat again and stir in cornstarch and water. Keep boiling until thick, about 1 minute, stirring frequently.
3 Mix in tofu, place lid on pot, and simmer 5 minutes. Sprinkle with salt and peppers. When ready to serve, whisk in egg and sesame oil.
4 Make sour sauce by whisking together the last three ingredients.
5 Spoon soup into individual bowls and top with sour sauce and green onions.

Be sure to use chili sesame oil and sour sauce sparingly because they are spicy!