Basic Hot and Sour Soup with Egg Drop

We've done cheap and easy hot and sour soup in the past, let's revisit it now with egg drops included!

• 12 cup water for the stock
• about 6 tsp of better than bouillon (beef)
• 1 cup shiitake mushrooms
• 1/2 cup soy sauce (low sodium)
• 1/2 cup rice wine vinegar
• 6 tablespoons corn starch
• 6 tablespoons cold water for corn starch slurry
• 4 eggs, beaten well
• 18 oz tofu (firm)
• green onions (about one bundle, 6 sprigs)

The cooking stage is a little bit of work, but pretty straight forward:

• Simmer the beef stock/water + bouillon on medium-high heat.
• Cut up the green onions
• Add mushrooms, soy sauce, vinegar. Simmer for 5 minutes as you prep the next step.
• In a small container, mix cold water and corn starch to form a slurry.
• Add to the soup and stir well, simmer for another 5 minutes as you prep the next step.
• Beat the eggs in a small container, then stir the pot and slowly add in eggs a dribble at a time to create the egg drop strands.
• Add the tofu, bamboo shoots, and green onion bits.
• Let simmer for another few minutes, then serve hot immediately.

Additions I would suggest and like to try:

• Adding ginger powder
• Adding sesame oil
• Adding garlic or garlic + chili or garlic hot sauces such as sriracha

Here are the photos of my cooking endeavour: