Hot and Sour Soup - Pungu’s Kitchen

Ingredients

• chicken broth (or vegetable broth for a vegetarian version): 4 cups
• water: 2 cups
• soy sauce: 2 tablespoons
• rice vinegar: 2 tablespoons
• white vinegar: 1 tablespoon
• sugar: 1 tablespoon
• chili paste (adjust to taste): 1 teaspoon
• sesame oil: 1 teaspoon
• shiitake mushrooms, sliced (or any other mushrooms): 1 cup
• bamboo shoots, thinly sliced: 1/2 cup
• tofu, sliced into strips: 1/2 cup
• carrots, julienned: 1/2 cup
• wood ear mushrooms (optional): 1/4 cup
• ginger, grated: 1 tablespoon
• garlic cloves, minced: 2
• cornstarch: 2 tablespoons
• cold water: 1/4 cup
• white pepper (or black pepper): 1/2 teaspoon
• soy sauce (if needed for extra saltiness): 1 tablespoon
• egg, lightly beaten (optional, for egg ribbons): 1
• Fresh cilantro or green onions (for garnish)
• Chili flakes (optional, for extra heat)