The best copy-cat recipe I've ever made: Hot and Sour Soup

My husband and I love Chinese food! We eat it several times a month. The problem is, it can get expensive, and you have no idea what is in the foods you eat, unless you make it yourself. It's been my goal for a while now, to try and recreate our favorite soup, Hot and Sour soup, so we can have it without the extra salt, and cost on our wallets. Here is how I did it:

• 1 Container of sliced mushrooms

• 2 tablespoons sesame oil

• 1 clove garlic and the same amount fresh ginger-both grated

• As much Ground white pepper as you want-it helps add some heat but not spice, I used a grinder and did about a teaspoons worth

• 1 Large container low sodium chicken broth

• 1 Shaved carrot or Julianned

• Half glass jar of seasoned bamboo shoots or just plain if you don't want spicy

• Half cup of white vinegar

• Half block firm tofu sliced into thin rectangles

• Chopped whites of 5 scallions and greens to garnish

• 1 table spoon chili paste

• About a quarter cup of low sodium soy sauce

• Corn starch slury (2 tablespoons of corn starch thoroughly mixed in cold water)

• 1 egg beaten

This recipe serves at least 4 people.

In a hot pot (or Wok) add your sesame oil and drop in the mushrooms. Sauté for 2 minutes or until broken down, add in the tofu, scallions, carrots, bamboo shoots and sauté. Add the grated ginger and garlic and continue to stir. Now fill the pot with your liquids and bring to a boil, you can always add more vinegar if its not sour enough. Season with the pepper, the more heat you want, the more you add. Once boiling, stir in your corn starch slury, keep stirring so it doesn't clump. Now bring to another boil. Once rolling, kill the heat and stir in a circular motion. Pour your egg in a steady stream and continue to stir in a circle, it will make thin ribbons of cooked egg. Finish with the chili paste, based upon how spicy you want it.

Here is the finished product:

Enjoy!