Egg free hot and sour soup

1 quart veggie stock, fresh or canned

1 tbsp soy sauce

1/4 tsp. ground white pepper

3 tbsp white vinegar

3 tbsp cornstarch (or substitute with tapoica starch) mixed with 4 TBSP. cold water

1 cup of frozen peas

1/2 cup chopped onion 

1/2 cup chopped mushrooms

1/3 cup chopped cilantro 

1 cup shredded cooked chicken 

Bring the stock, soy sauce, vinegar to a low boil. 

Add in white pepper and stir. 

In a separate bowl mix the cornstarch and water. Blend well. 

Add the starch & water mixture to the stock. 

Add in the veggies, cilantro and chicken.

Simmer on low for about 10 minutes. 

Picture shows soup served with Sriracha sauce. 

To make a vegan recipe leave out the chicken and use cubed tofu. Other veggie ideas - bamboo slices, carrot slices & frozen corn.