Soupe Aigre-Piquante

A beloved staple of Chinese cuisine, this soupe aigre-piquante is the perfect balance of sour and spicy that will surely awaken your senses.

1. In a large pot, combine chicken broth, vinegar, soy sauce, sesame oil, and chili paste. Bring to a boil, then reduce heat and let simmer for 5 minutes.
2. While the broth is simmering, drain and cut the tofu into small cubes. Rinse and thinly slice the wood ear mushrooms. Cut the bamboo shoots into thin matchsticks.
3. Add tofu, mushrooms, and bamboo shoots to the pot and simmer for another 5-7 minutes.
4. Slowly pour in the beaten eggs while stirring the soup gently in a circular motion, creating thin egg ribbons.
5. Ladle the soup into serving bowls and top with sliced green onions. Serve hot and enjoy the perfect balance of sour and spicy flavors in each spoonful.

Ingredients:

- 6 cups of chicken broth

- 1/3 cup of vinegar

- 3 tablespoons of soy sauce

- 2 tablespoons of sesame oil

- 1 tablespoon of chili paste

- 8 oz of tofu

- 4 oz of wood ear mushrooms

- 4 oz of bamboo shoots

- 2 eggs, beaten

- 3 green onions, sliced

Instructions: