Hot and Sour Bone Broth Soup 

A great way to usher in the Winter season with a hot and silky favorite. In just 20 minutes, this Hot and Sour Soup will fill your tummy and keep you warm.

Servings: 4

Time:  20 min 

Level: Medium

Ingredients

Soup:

• 2 Nona Lim Shiitake Beef Bone Broth 20 oz Pouches 
• 1 cup shiitake mushroom (or ½ cup dried mushrooms, rehydrated in water before use), sliced
• 1/2 block of firm tofu, cut into 1-inch cubes 
• 2 eggs, beaten 
• 4 thin slices of ginger, sliced into threads 
• 2 tbsp soy sauce
• ½ tsp chili flakes  
• 3 green onions chopped, separate whites and reserve greens for garnish
• ½ - ¾ tsp ground white pepper (optional) 

Sauce:

• 3 tbsp Chinkiang black vinegar or rice vinegar 
• 3 tbsp cornstarch
  
  

 Instructions

1. Add Nona Lim Shiitake Beef Bone Broth Pouches, and all other soup ingredients, except eggs, into a pot and bring to a boil.
2. Turn heat down to medium and simmer for another 5-10 minutes.
3. In the meantime, mix cornstarch with ⅓ cup of water to make a slurry,set aside. 
4. Add vinegar, white pepper, and cornstarch slurry in order into the soup while constantly stirring in a circular motion. The soup should be thick enough to coat your spoon and with no cornstarch clumps. 
5. Keeping the soup simmering, slowly drizzle in the beaten eggs while stirring in a circular motion.
6. Garnish with chopped green onions and serve.