Hot and Sour Soup - 2 Cooks in the Kitchen

This staple of Asian restaurants is quick and easy to make and to make gluten free. While soy sauce is almost exclusively used in restaurants, putting this dish off the menu for those of us with celiac, this soup is great made with Tamari.
INGREDIENTS:
3 Shiitake Mushrooms, sliced
1/4 Cup Woodear Mushrooms, sliced
4 Cups Chicken Broth
1 small Can Bamboo Shoots
6 oz Frozen Tofu Cubes
1/2 tsp Red Chile Flakes
1/4 tsp Hot Chile Powder (to taste)
1/4 tsp Black Pepper
2 Tbls Tamari
1/4 tsp Sugar
2 Tbls Corn Starch
3 Tbls Water
2 Eggs
2 Tbls Vinegar
1/2 tsp Sesame Oil
1 Green Onion, Sliced
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About the 2 Cooks
Matthew and Kelly Cook live amongst the Redwoods next to the Pacific Ocean in Northern California. They have a passion for food and wine that they get great pleasure from sharing with others. They have created these videos on their own, at home, to show how easy it is to make delicious and beautiful food in your own home kitchen.
A recent diagnosis of Celiac disease has prompted an emphasis on gluten free recipes. Many of our recipes are naturally gluten free and others are made gluten free with simple substitutions.
All music in the videos are original pieces written and performed by Matthew Cook. See links below for where his music is streaming.
Thanks for watching our videos. We hope you are inspired by them, or at least amused.
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[@MatthewCookMusic]

The full recipe is on our website: 2cooksinthekitchen.net/hot-and-sour-soup/

[@ComoCriarBijuterias]

Nice recipe! I will try it :)

[@LaoSoftware]

Hot and sour soup is awesome in the fall and winter months. Very healthy and delicious for you.

[@Cobbmtngirl]

I love hot & sour soup but never made it. Thanks for this. Question: why freeze the tofu? I thought that would make it crumbly.

[@MatthewCookMusic]

Freezing tofu makes it firmer and gives it a pleasant chew. It also gives it air pockets which fill up with the soup so they burst with flavor when you chew them. We are not fans of the flaccid texture and bland flavor of regular tofu but freezing it is a whole new level. We cut it into cubes, put them on a cookie sheet and then freeze. Then we just keep them in a freezer bag until we want to use them.