Well, in contrast to last week, this soup is very quick and easy.
Hot and Sour Soup
Two 13-3/4 ounce cans low-salt chicken broth
Three slices of fresh ginger root
2 tablespoons tamari or dark soy sauce
1/4 cup of rice wine vinegar
1/2 teaspoon hot chili oil (more or less)
1/2 teaspoon dark sesame oil
1/2 teaspoon sugar
1/2 teaspoon white pepper
1/2 cup bamboo shoots
1/2 cup of firm tofu, diced into small squares
one egg lightly beaten
Garnish
1 or 2 scallions, including greens, diced
1/4 cup cilantro, chopped
Instructions:
Bring the chicken stock and the fresh ginger root to a slow boil for two or three minutes.
Remove the ginger slices and discard. Turn the heat down slightly.
Add the rest of the liquid ingredients, the sugar, and the white pepper. Simmer for about five minutes and then taste to make sure it’s hot and/or sour enough. Adjust as needed.
Add the bamboo shoots and the tofu. Stir gently.
Bring the soup to a slow boil again and quickly add in the lightly beaten egg while stirring. Remove the pot from the heat immediately and continue to stir to break up the egg pieces. Garnish and Serve.
. I actually added some strips of red bell pepper, snow peas and spinach to mine. I had dinner ready in about 20 minutes! Amazingly easy!

This soup is really flexible and forgiving. A great weekday recipe.