Hot and Sour Soup with Sinigang Powder

Instructions

In a small bowl, mix water (¼ cup) with cornstarch (⅓ cup) to create a smooth slurry and set aside.
In a large pot, bring chicken broth (8 cups) to a boil over medium-high heat.
Once boiling, add the grated ginger (1 tsp), shiitake and wood-ear mushrooms (12 oz), julienned carrot (1 small), light soy sauce (1 tsp), dark soy sauce (2 tsp), chili sauce (1–2 tsp), salt (1 tsp), and white pepper (2–3 tsp). Cover and simmer for 10 minutes, or until the vegetables are tender.
Stir in the cornstarch slurry while mixing constantly. Add the sinigang powder mix (3–4 tsp) and sugar (1 tsp), then continue simmering for a few minutes until the soup thickens slightly.
Slowly pour the beaten eggs (2) into the soup in a thin stream, stirring gently to create egg ribbons.
Gently add the Mori-Nu tofu (24 oz) and stir to incorporate without breaking up the tofu too much.
Reduce the heat to medium and cook for an additional 3 minutes to warm the tofu and allow the flavors to meld together.
Finish by topping with sliced scallions (2) and a drizzle of sesame oil (1 tsp). Taste and adjust the seasoning with more chili sauce for heat, white pepper for spiciness, or sinigang powder for extra tang.
Ladle the soup into bowls and serve hot. Enjoy!