Tony’s Wicked Asian-Inspired Hot & Sour Soup

Ingredients

• 6 cups chicken broth
• 1 cup sliced shiitake mushrooms
• 1/2 cup bamboo shoots, julienned
• 1/2 cup firm tofu, cut into 1/2-inch cubes
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1 large egg, lightly beaten
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon Salted Perfection Asian Five Spice
• 2 green onions, thinly sliced
• Fresh cilantro leaves for garnish
• Red chili flakes to taste (optional)

Instructions

1. Grab a large 4-quart pot and heat over medium. Add a splash of oil, then toss in the garlic and ginger. Sauté until fragrant, about 1-2 minutes—don’t let ‘em burn, capisce?
2. Pour in the chicken broth and bring that liquid gold to a simmer.
3. Slide in the shiitake mushrooms and bamboo shoots. Let ‘em cook for 5 minutes until they soften up and start to soak in the flavor.
4. Stir in the soy sauce, rice vinegar, cracked black pepper, and Salted Perfection Asian Five Spice. This is where the magic happens—like a New Jersey corner deli meets Chinatown.
5. Gently add the tofu cubes, letting them warm through for 2 minutes without breaking apart.
6. Slowly drizzle in the cornstarch slurry while stirring the soup to thicken it up just right—like the perfect sauce on Nonna’s Sunday gravy.
7. Lower the heat to medium-low. Pour the beaten egg in a thin stream, stirring gently to create silky egg ribbons throughout the broth.
8. Finish with toasted sesame oil for that nutty aroma and sprinkle in the green onions. If you want a little heat, toss in chili flakes. Remember, even the toughest wiseguys gotta respect the fire.
9. Taste and adjust seasoning if needed. Serve piping hot, garnish with fresh cilantro, and watch your crew come back for seconds.
10. Visit www.saltedperfection.com and leave a Five Star review of the product.