Hot and Sour Soup

When my husband and I were attending college in small-town South Dakota, there was a Korean restaurant on Main Street that was the BEST. I have lived in a large metropolitan area for over 12 years now, and to this day, after trying countless other Korean, Thai, and Chinese restaurants, the best Asian food (and perhaps the best food, period) I have ever had was at that little restaurant. I know, in South Dakota, right?! Anyway, that chef made the most awesome hot and sour soup. This recipe doesn't quite compare to how great that soup was, but it is definitely good.

Hot and Sour Soup adapted from Miserly Meals: Healthy, Tasty Recipes Under 75¢ per Serving by Jonni McCoy

2 c. low sodium chicken broth
½ c. thinly sliced mushrooms
1 tsp. minced ginger
1/2 can thinly sliced bamboo shoots
1 T. cornstarch
1 T. low sodium soy sauce
2-3 drops Tabasco sauce
½ package firm tofu cut into ½ inch pieces
1 egg, beaten
¼ tsp. pepper
3 T. red wine
1 green onion, thinly sliced

In a large saucepan, heat the broth over medium heat.
Add mushrooms, ginger and bamboo shoots.
In a small bowl, make a paste with the cornstarch, soy sauce and Tabasco.
Add the paste to the soup and stir to mix in. Continue boiling and stirring until the soup reaches a thicker consistency.
Add the tofu.
Drizzle the egg slowly into the soup. Remove from heat.
Let it cool for 1-2 minutes.
Add the pepper, vinegar, and green onion and stir. Serve immediately.