Hot and Sour Soup is an ever-present starter on Chinese menus, but few attempt to make it at home. This short-cut version uses ingredients found at any supermarket and the prep time is under 20 minutes. Serve as part of our Asian-Inspired Soups and Starters menu or as the main dish of a weeknight family meal.

• 2 32-ounce containers reduced-sodium chicken broth (8 cups)
• 1 8-ounce can bamboo shoots*, sliced into thin strips
• 1 8-ounce can sliced water chestnuts*, sliced into thin strips
• 3 green onions, trimmed and sliced diagonally
• 8 ounces sliced button mushrooms
• 1 teaspoon ground white pepper, or more to taste
• 1/3 cup white vinegar
• Salt to taste
• 2 tablespoons cornstarch
• 1/2 cup water
• 1 egg, beaten
• 14 ounces reduced-fat extra-firm tofu, cut into cubes**
• 1 teaspoon dark sesame oil

Heat chicken broth, bamboo shoots, water chestnuts, green onions and mushrooms in a Dutch oven over medium-high heat until boiling.  Reduce heat to medium and simmer 15 minutes.

Stir in white pepper, vinegar and salt to taste. Whisk the cornstarch and water together in a small bowl and whisk into the soup. Simmer until slightly thickened, about 3 minutes. Whisk in the beaten egg and add the tofu and sesame oil. Simmer until the tofu is heated through, about 3 minutes.

Makes 8 servings.