Hot and Sour Soup with Tofu and Rice

Instructions

1. 1

   Start the rice according to package directions.

2. 2

   Simmer the broth, mushrooms, soy sauce and white pepper for 5 minutes. Add cubed tofu.

3. 3

   Stir the cornstarch into 1/4 cup cold water and whisk into the simmering soup; it will thicken in about 1 minute.

4. 4

   Turn off the heat. Stir in vinegar, then slowly drizzle in beaten eggs while stirring gently to make ribbons.

5. 5

   Top with green onions and serve with rice. Add chili oil to adult bowls for more heat.