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One of my favorite places to go spend the afternoon, is 99 Ranch Market.  I know it sounds crazy, but they have the best selection of produce, tons of fresh meat and seafood, and a huge, random assortment of other pantry ingredients.  I love to get coconut boba (bubble tea), and sometimes a snack from one of the several food vendors, to finish up the trip!  On my most recent visit, I grabbed a bag of baby bok choy.  Something I’ve never cooked with!  So with a day full of asian inspiration, I give you… hot and sour soup!

Hot and Sour Soup

1 tablespoon sesame oil

1 1/2 cups baby portabella mushrooms, sliced

1 tbsp minced ginger

1 clove garlic, minced

1/2 tsp red pepper flakes

3 cups chicken broth

1 cup water

1 tbsp soy sauce

1 tbsp rice vinegar

1/2 tsp sugar

black pepper, to taste

2 eggs

1 can bamboo shoots

1 1/2 cups baby bok choy, chopped

2 tbsp cornstarch dissolved in 1/4 cup cold water

chopped green onion

Heat the sesame oil in a soup pot over medium high heat.   Add mushrooms, ginger, garlic, and red pepper flakes.  Saute till the mushrooms shrink a bit.  In a separate bowl, whisk together the soy sauce, vinegar, sugar and black pepper.  (If you like it spicy, add more red pepper flakes!)  Once the mushroom are cooked, add the chicken broth, water and soy sauce mixture.  Bring to a boil.

Beat eggs together in a small bowl, and slowly pour into the boiling soup while stirring.  Add the chopped bok choy and bamboo shoots.  Reduce heat, cover and simmer about 7 minutes.  To thicken the soup, raise the heat back up to boiling and stir in the cornstarch and water mixture.  Cook for another minute then remove from heat.  Top each bowl with chopped green onion.