Tofu-less Hot and Sour Soup with steamed veggies

3 TBSP cornstarch

1 Cup of water

4 TBSP rice vinegar

2 TBSP soy sauce

1 tsp sesame oil

1 egg beaten

4 cups of veggie broth

4-6 green oinions, cleaned and chopped into 1/4 pieces

1/2 cup dried woodear fungus

1/2 cup dried sliced shitake mushrooms

1 small can of bamboo (sliced) drained

1/2 cup frozen corn

Mix cornstarch, 1 cup water, rice vinegar, soy sauce and sesame oil in a bowl and set aside.

Heat up veggie broth to a rolling boil.

Add in onions, mushrooms, corn and bamboo - simmer for about 5 mins.

Add in mixture from bowl. Bring to a low controlled simmer. Keep stirring until soup starts to thicken.

As soup thickens - add in the beaten egg and stir with a fork.

Once egg is cooked the soup is done.

(In the photo I garnish with Siracha sauce and black sesame seeds)