From Julie Gorman:

Hot & Sour Vegetarian Soup (adopted from Molly Katzen)

  1. In a small bowl pour 2 cups of boiling broth over dried mushrooms. Cover with a plate and let sit 30 minutes.
  2. Drain mushrooms saving the liquid. De-stem if necessary, discard stems and slice caps.
  3. Combine remaining 6 cups broth with mushroom liquid and mushrooms. Bring to a simmer.
  4. Add sherry, soy sauce, salt, cider vinegar and tofu, lower heat and simmer 10 minutes. Add hot chili sesame oil if you want the soup to be hotter. I like adding at least 1 t.
  5. Whisk cornstarch and 3/4 cups of the soup until dissolved. Return this liquid to the soup.
  6. Slowly pour the beaten eggs into the soup while stirring. Add green onions and pepper cook another 2 - 3 minutes.
  7. Serve with a few drops of sesame oil on top of each serving.