Tofu Lovers' Hot & Sour Soup with Mushrooms

Directions

1. Press the tofu by laying it between clean towels on a baking sheet with a heavy board on top, then cut it into planks and set aside to drain while you prep the rest.
2. Rinse and dry the fresh produce.
3. Preheat a skillet over medium-high heat.
4. Season the tofu with salt and coat both sides with cornstarch.
5. Pan-fry the tofu until it’s golden on both sides, about 5–6 minutes per side; transfer to a clean plate.
6. Peel and finely mince the ginger and add it to a medium saucepan along with the broth, vinegar, soy sauce, oil, chili-garlic sauce, and salt.
7. Remove the stems from the portobello mushrooms, scrape out the gills, cut the caps into thin strips, and add them along with the white mushrooms to the simmering broth.
8. Whisk a small amount of water with cornstarch to make a slurry, then pour it into the boiling broth while stirring; bring back to a boil and simmer covered for 2–3 minutes until slightly thickened and the mushrooms soften.
9. Slice the tofu into thin strips and whisk the eggs with a pinch of salt; slowly pour the eggs into the soup in a thin stream while stirring to form ribbons; add the tofu back to the pot, cover, and remove from heat.
10. Trim and cut the green onions into ¼-inch pieces, stir half into the soup, and reserve the rest for garnish; ladle into bowls and top with the remaining green onions.