EP 12. Recipe in Caption! Hot and sour soup is literally one of my favorite soups. Here is how I make it! My rice cooker is a 2 cups uncooked / 4 cups cooked size. Ingredients 2 cups chicken stock 1/4 tsp red pepper flakes 1/2 tbsp white vinegar 1/2 tbsp soy sauce 1/t tsp dark soy sauce 1/2 tsp white pepper 1 tsp sesame oil 2 oz tofu, cubed* 1 oz bamboo shoots, sliced thinly 3 oz mushrooms of choice, sliced thinly 1 egg, beaten Pinch of msg (omit if you don’t like msg) Cornstarch Slurry: 1 tbsp cornstarch + 2 tbsp water 1. OPTIONAL! “Saute” the pepper flakes in the rice cooker by adding oil and the flakes to the pot. If your model is like mine, place the lid on top before hitting cook. 2. Add chicken stock, tofu, bamboo, mushrooms, white pepper, soy sauce, dark soy sauce, sesame oil, and msg. 3. Stir and place lid on top. Hit cook. 4. Once the soup comes to a boil, add the cornstarch slurry. 5. Place the lid back on and bring up to a boil once more. 6. Drizzle the egg in while s...