Hot & Sour Soup

How to Prepare

1. Heat 4 tablespoons of oil in a large pot over medium heat.
2. Add 10 cloves of minced garlic
3. 5 tablespoons of minced ginger, and 10 chopped green chilies. Sauté for 2 minutes.
4. Add 5 cups of finely chopped vegetables (carrots, cabbage, bell peppers, beans) and 2.5 cups of chopped mushrooms. Stir-fry for 5 minutes.
5. Pour in 20 cups of vegetable broth and bring to a boil.
6. Add 1.25 cups of soy sauce
7. 1 cup of vinegar
8. 5 tablespoons of chili sauce, and 2.5 teaspoons of black pepper. Mix well.
9. In a small bowl, mix 1 cup of cornstarch with 2 cups of water to make a slurry. Add to the soup and stir until it thickens, about 3-5 minutes.
10. Beat 10 eggs in a bowl and slowly drizzle into the soup while stirring to create egg threads.
11. Add 2.5 cups of chopped tofu and 1.25 cups of chopped spring onions. Simmer for 5 minutes.
12. Adjust seasoning with salt and additional vinegar or chili sauce if needed.
13. Serve hot, garnished with extra spring onions.