Hot and Sour Soup

Group 1 Ingredients

8 c water

2 packets - G Washington's Seasoning and Broth, Rich Brown

1 onion whole

1 slice fresh ginger

1-2 tsp. garlic chili paste*

½ c fresh wood ear mushrooms , cut into ribbons

1 small package fresh Enoki (straw) Mushrooms

¼ c dried shiitake mushrooms soaked / chopped

¼ c soy sauce – GF

3 Tbs. sesame oil
3 Tbs. white vinegar

1 small can bamboo shoots – sliced into thin strips

2-4  scallions chopped (put some aside for garnish)
white pepper

pinch of sugar

Group 2 Ingredients

2 eggs – beaten

¼ c cornstarch mixed with ¼ c water

¼ packed firm tofu optional

½ c frozen peas - optional

-------------------------

Step 1-

Add all group 1 ingredients into Instant Pot or stove top pot.

Instant Pot: Set IP to high pressure for 10 minutes. Use quick release

Stove top : Bring to boil. Simmer until onion is soft, 30-45 minutes.

Step 2

Remove onion and ginger slice.

Instant Pot: Set to sauté

Stove top: Continue simmering

Step 2.5 Optional

Add

¼ packed firm tofu

½ cup frozen peas

Let these ingredients cook in soup for several few minutes.

Step 3

Slowly stir in beaten eggs  

Step 4:

Slowly stir in cornstarch mixture until desired consistency is reached

*add additional garlic chili paste to taste.

Garnish with chopped scallions.
Serve!

-->