Hot and Sour Soup

Ingredients

1 qt. prepared RC FlavorMatch Vegetarian Chicken
¼ tsp. crushed red pepper flakes
1-2 tsp. sugar
1 carrot, julienne
6-8 mushrooms, sliced (white, shitake or wood ear)
3 scallions, bias cut
2-3 Tbsp. rice wine vinegar
4 tsp. soy sauce
2 Tbsp. cornstarch
1 egg, beaten well
2 tsp. water
4 oz. firm tofu, cut into medium cubes
sesame oil to taste

Instructions

(yields 1¼+ quarts)

Combine the prepared No Added MSG FlavorMatch® Vegetarian Chicken Flavored Base, crushed red pepper flakes, sugar, carrot, mushrooms, and scallions. Simmer for 3-5 minutes. Combine the vinegar, soy sauce and cornstarch. Mix well. While the stock is simmering, slowly stir in the cornstarch mixture. Combine the egg with 2 teaspoons of water and mix well. Stir the stock to create a whirlpool effect. Slowly pour the egg mixture over a whip held about 3 inches above the swirling stock. Allow the egg to cook for a few seconds. Add the tofu and sesame oil. Do not stir the stock with a whip. Use a spatula and slowly stir the soup. Adjust the seasoning with additional No Added MSG FlavorMatch® Vegetarian Chicken Flavored Base and vinegar.