Hot and Sour Tofu Soup

Stir vinegar and cornstarch together in a bowl.

Combine chicken broth water bamboo shoots shiitake mushrooms garlic ginger root soy sauce and red pepper flakes in a saucepan over medium-high heat. Bring to a boil. Reduce heat to low; cover and simmer for 5 minutes. Remove lid and add tofu. Return to a boil; slowly drizzle in egg while stirring. Stir in cornstarch mixture.

Simmer soup over medium heat until broth has thickened slightly about 3 minutes. Top with green onions.