Hot and Sour Dumpling Soup

Ingredients

• 3 tablespoons safflower or canola oil
• 8 ounces fresh shiitake mushrooms, stemmed and thinly sliced (about 3 cups)
• 2 tablespoons minced fresh ginger
• salt and pepper
• 8 cups low-sodium chicken broth
• 6 ounces firm tofu, cut into matchsticks (1 cup)
• 1/3 cup low-sodium soy sauce
• 2 ounces drained canned sliced bamboo shoots, cut into matchsticks (1/3 cup)
• 1/4 teaspoon ground white pepper, plus more to taste (optional)
• 12 frozen pork gyoza or potsticker dumplings (about 8 ounces)
• 1/4 cup cornstarch
• 3 tablespoons distilled white vinegar
• thinly sliced scallions and fresh chiles, such as red Fresno or jalapeño, for garnish

Preparation

1. 1

   Warm the oil in a large saucepan over medium heat. Add the mushrooms and ginger, season with salt and pepper, and cook for about 3 minutes, stirring occasionally, until softened.

2. 2

   Add the broth, tofu, soy sauce, bamboo shoots and optional white pepper. Bring to a boil over high heat, then add the dumplings and simmer over medium heat for about 5 minutes, until cooked through.

3. 3

   Whisk the cornstarch with 1/4 cup water in a small bowl until smooth. Stir this slurry and the vinegar into the soup, then simmer for about 2 minutes until slightly thickened. Adjust the salt and white pepper to taste.

4. 4

   Ladle into bowls, top with scallions and chiles, and serve hot.