Name: Hot & Sour Soup with Dumplings
Prep time: 10
Cook time: 20
Yield: 4

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

4 cups. Aneto Chicken Broth

¼ cup. rice vinegar

1 tbsp. soy sauce

1 tsp. sesame oil

1 tsp. granulated sugar

1 tsp. Asian-style crushed chili flakes

1 tsp. fresh ginger, minced

1 tsp. fresh garlic, minced

¼ tsp. white pepper

½ cup. dried mushrooms, reconstituted and diced

½ cup. bamboo shoots, thinly sliced

⅔ cup. extra firm tofu, drained and diced

2 tbsp. cornstarch

3 tbsp. water

1 each. egg, beaten

16 each. vegetable or chicken dumplings, cooked according to the instructions on the package

Fresh scallions and cilantro, for garnish

Hot chili oil, for drizzling

Instructions:

Place broth, vinegar, soy sauce, sugar, chili flakes, ginger, garlic, and white pepper in a large pot, and whisk to combine. Bring to a simmer over medium heat and cook for 10 minutes.
Add the mushrooms, bamboo shoots, and tofu to the pot, gently stir to combine, and continue to cook for 10 minutes more.
Dissolve the cornstarch in water and, once dissolved, add to the pot, gently stirring to combine. Simmer until the soup has thickened slightly.
While gently stirring in a circular motion, add the beaten egg in a thin stream, creating ribbons.
Divide the soup between bowls and top with cooked dumplings. Top the soup bowls with scallions, cilantro, and chili oil before serving.

Hot & Sour Soup with Dumplings

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