Hot and Sour Soup with Bean Sprouts

Place the minced serrano and chicken broth into a large saucepan. Bring to a boil over high heat then reduce heat to medium. Stir in the garlic and ginger simmer for 1 minute. Stir in the shiitake mushrooms tofu and bamboo strips simmer for 2 minutes to soften mushrooms.

Stir in the bean sprouts tamari rice vinegar soy sauce and black pepper; simmer for 1 minute to soften the bean sprouts.

Dissolve the cornstarch in the mirin and stir into the simmering soup; cook for 30 seconds to thicken. Remove from heat and pour in beaten egg while stirring slowly. Ladle soup into bowls; garnish with green onion and cilantro leaves.