Vegetarian Hot and Sour Soup (Gluten-Free)

• sesame oil↗1 teaspoon
• carrot↗1⁄2

  peeled and cut into matchsticks

• bamboo shoots5 ounces

  sliced (8 oz can)

• shiitake mushroom↗1⁄2 cup

  sliced

• vegetable broth↗4 cups
• filtered water↗2 cups
• brown rice vinegar↗3 tablespoons
• tamari↗3 tablespoons
• salt↗1⁄2 teaspoon
• hot chili paste↗2 teaspoons
• tofu↗8 ounces

  diced

• potato starch↗1 tablespoon
• egg↗1

Step-by-step instructions

1. 1

   Heat sesame oil in a pan and sauté carrot, bamboo shoot, and shiitake mushrooms for a couple of minutes.

2. 2

   Add vegetable broth, water, tamari, vinegar, chili paste, and salt. Cook until vegetables are tender.

3. 3

   Add tofu and bring to boil.

4. 4

   In a small bowl, dissolve potato starch in 2 Tbsp of water. Reduce heat and add it to the soup. Mix the soup.

5. 5

   Beat an egg and slowly drizzle the egg in a soup. Remove from heat.

6. 6

   Infuse love into the soup and serve!