Hot and Sour Soup

Ingredients

• 1 tablespoon chili paste depending on your taste pref red
• 1 large eggs beaten
• 2 tablespoons ginger fresh grated
• 3  garlic cloves thinly sliced
• 1  lemongrass stalk crushed cut into 4 pieces and (or 1 1/2 teaspoons lemongrass paste)
• 1 ounce mushrooms dried such as shiitake or wood ear
• 40 servings bell pepper to taste
• 0.3 cup rice vinegar 
• 40 servings salt to taste
• 40 servings garnishes: scallions fresh thinly sliced chopped
• 1 teaspoon sesame oil toasted
• 0.3 cup soya sauce 
• 10.5 ounce spicy tofu firm drained cut into 1/2-inch cubes
• 1 cup turkey shredded cooked
• 6 cups vegetable broth low-sodium canned
• 2 tablespoons vegetable oil 

Equipment

• bowl
• sauce pan

Directions

1. Place mushrooms in a large bowl. Bring stock to a boil, and pour over mushrooms.
2. Let stand 30 minutes or until softened. Strain mushrooms, reserving stock, and squeeze excess liquid into bowl. Slice mushrooms thinly; discard any tough stems.
3. Heat vegetable oil in large saucepan over medium heat.
4. Add garlic and next 3 ingredients. Stir in mushrooms. Cook about 2 minutes.
5. Add reserved stock, soy sauce, vinegar, and sesame oil; simmer about 3 minutes.
6. Add tofu and turkey, and simmer about 3 minutes or until heated through. Stir in cornstarch mixture to thicken, if desired, and simmer about 2 minutes. Gently stir in egg to form thin ribbons.
7. Remove lemongrass pieces, season with salt and pepper, and serve.
8. Garnish, if desired.