Hot-and-Sour Sour

If you like more heat, double the amount of white pepper in this delicious soup.

4 cups faux-chicken broth (try Osem or Telma brands, available from the Kosher section of grocery stores)
1 Tbsp. soy sauce
4 vegetarian-ham deli slices, cut into matchstick-size pieces (try Yves at Yves.com or Lightlife at Lightlife.com)
1 lb. baked tofu, cut into matchstick-size pieces, or 1 lb extra firm tofu, cut into 1/4” cubes
6 white button mushrooms or others of your choice, cut into matchstick-size pieces
1 cup bok choy (white parts only), cut into matchstick-size pieces
1/2 cup canned bamboo shoots, drained and slivered
1/4 tsp. white pepper
2 Tbsp. rice wine vinegar
2 green onions (green part only), sliced diagonally into 1-inch-long pieces (set aside white part)
2 Tbsp. cornstarch mixed with 3 Tbsp. water
2 tsp. sesame oil
1 green onion, plus the white parts of the other 2 onions, chopped

• In a medium pot, bring the broth, soy sauce, “ham” slices, tofu, mushrooms, bok choy, and bamboo shoots to a boil. Add the white pepper and rice wine vinegar, cover, and continue simmering for 20 minutes.
• Add the sliced green onions and cook for 2 more minutes. Then add the cornstarch mixture and stir until the soup thickens.
• Serve immediately, topping each bowl with 1/2 tsp. sesame oil and the chopped green onions.

Makes 4 servings