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Hot and Sour Soup

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  • 2 cups miso broth
  • 2 cups chicken soup
  • 1/4 cup rice wine vinegar
  • 4 ounces diced firm tofu
  • 2 eggs
  • 2 tablespoons sirachi sauce or 1 teaspoon red pepper flakes
  • 1 bunch scallions, chopped fine
  • 1 tablespoon grated ginger root
  • 1/2 teaspoon sesame oil
  • 2 tablespoon corn starch mixed with 1/4 cup water


  1. Bring liquids, hot sauce, and tofu to a simmer.

  2. Break the yolks of the eggs and gradually pour into the broth to make egg drop noodles.

  3. Add the next three ingredients and simmer for 2-3 minutes.

  4. Add the corn starch slurry a little at a time until the soup has a light to medium body.

  5. Serve with a dash of tamari sauce to season.

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