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A mainstay of Chinese restaurants, this vegetarian soup comes together quickly and easily at home. The sour comes from rice vinegar and the heat from crushed red and white peppers.
4 cups Kitchen Basics® Unsalted Vegetable Stock
8 ounces shiitake mushroom caps, sliced
1 can (4 ounces) bamboo shoots, drained
1/4 cup rice vinegar
3 tablespoons soy sauce
2 teaspoons sugar
1/4 teaspoon McCormick Gourmet™ Red Pepper, Crushed
1/8 teaspoon McCormick Gourmet™ White Pepper, Ground
1/4 cup cornstarch
2 tablespoons water
1 egg white, lightly beaten
1 green onion, thinly sliced
1 tablespoon McCormick Gourmet™ Sesame Seed, Toasted
Bring stock, mushrooms and bamboo shoots to boil in large saucepan. Reduce heat to medium-low; simmer 5 minutes. Stir in vinegar, soy sauce, sugar, red pepper and white pepper.
Mix cornstarch and water in small bowl until smooth. Stir into saucepan with wire whisk. Gradually whisk in egg white; simmer until cooked through.
Ladle into soup bowls. Sprinkle with green onion and sesame seed.
(Amount per serving)