Chinese Hot and Sour Soup with Tofu | Spicy & Warming

Cut the tofu into thin strips or bite-sized cubes. Clean the shiitake mushrooms and cut into slices. Drain the bamboo shoots and cut the carrot into fine strips (julienne). Slice the spring onions into thin rings, separating the white and green parts. Peel and finely chop the ginger and garlic.

In a small bowl, mix the cornstarch with 3 tablespoons of cold water until smooth. Lightly whisk the eggs with a fork in a separate bowl.

Heat one teaspoon of sesame oil in a large pot. Gently sauté the ginger, garlic, and the white part of the spring onions for about 1 minute until fragrant.