Classic Hot and Sour Soup with Tofu and Mushrooms

In a large pot, bring 6 cups of vegetable broth to a simmer over medium-high heat.

Add the cubed tofu and sliced shiitake mushrooms to the simmering broth. Cook for 5 minutes, maintaining a gentle simmer.

Stir in the rice vinegar, soy sauce, and chili garlic sauce. Taste and adjust the seasonings as needed for your preferred level of hot and sour.

In a small bowl, whisk together the cornstarch and 1/4 cup of water to create a smooth slurry. Gradually pour the slurry into the simmering soup while stirring constantly. Continue to cook for 2-3 minutes, or until the soup thickens to your desired consistency.

Ladle the hot and sour soup into individual bowls. Garnish each serving with sliced green onions before serving immediately.