Hot and Sour Soup Recipe

Prepare the ingredients. Soak dried mushrooms in hot water for 30 minutes to 2 hours. Slice all the mushrooms, carrots, ginger, and tofu into matchstick.
Sauce. In a small bowl, pour ¼ cup of water and cornstarch, and stir well to dissolve the cornstarch. Add in the sugar, salt, soy sauce, sriracha sauce, and white pepper mixing well to combine. Set it aside.
In a large pot over medium to high heat, toss mushrooms, ginger, and carrots in with the vegetable broth and bring it to a boil.
Gently add the tofu, stir and let it boil. Gradually pour the sauce mixture. Stirring constantly until the soup thickens slightly.
In a bowl, beat the eggs, then pour them slowly into the soup in a steady stream, constantly stirring until it forms threads. Turn off the heat and pour the rice vinegar, stirring until well blended.
Adjust the seasonings accordingly. Serve in a bowl and drizzle some toasted sesame oil and sprinkle some green onions on top.