Hot and Sour Fish Soup

Ingredients

Chicken broth

4 cups

Fish fillets (such as tilapia or cod)

1 pound, cut into bite-sized pieces

Mushrooms

1 cup, sliced

Bamboo shoots

1 cup, sliced

Red bell pepper

1, sliced

Green onions

1/2 cup, chopped

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Cornstarch

2 tablespoons, dissolved in water

Sriracha sauce

2 tablespoons (adjust to taste)

Rice vinegar

2 tablespoons

Soy sauce

2 tablespoons

Salt

to taste

Pepper

to taste

Cilantro

for garnish

Instructions

1. In a large pot, bring the chicken broth to a rolling boil over medium-high heat.
2. Add the sliced mushrooms, bamboo shoots, red bell pepper, chopped green onions, grated ginger, and minced garlic. Cook for 5 minutes, allowing the vegetables to soften.
3. Carefully add the fish fillet pieces to the pot. Cook for an additional 5 minutes, or until the fish is opaque and cooked through.
4. In a small mixing bowl, whisk together the soy sauce, rice vinegar, Sriracha sauce, and dissolved cornstarch until smooth.
5. Pour the sauce mixture into the pot with the soup, stirring well to combine. Cook for an additional 2-3 minutes, or until the soup thickens slightly.
6. Season with salt and pepper to taste, adjusting the spiciness and tanginess to your preference.
7. Serve the hot and sour fish soup hot, garnished with fresh cilantro for a burst of freshness.