Improv Hot and Sour Soup

I’m feeling a bit under the weather and all I want is Hot and Sour Soup. I’m not leaving the house and I don’t even want to call out for delivery, so I decided to see what I could do with pantry items. This isn’t even close to authentic, but it certainly hit the spot.

Ingredients:

2 (10 ¾ ounce) cans condensed chicken noodle soup

2 ½ soup cans water plus 3 Tablespoons water, divided

1 (14 ounce) can chop suey vegetables, drained

½ cup fresh mushrooms, sliced (use canned or jarred if that's what you have)

2 Tablespoons soy sauce

2 Tablespoons rice wine vinegar

2 Tablespoons red wine vinegar

2 Tablespoons cornstarch

1 egg, lightly beaten

1 green onion, sliced

1 teaspoon sesame oil

Dash hot pepper sauce like siracha or more to taste

Directions: In a large saucepan, heat the soup and the 2 cans of water. Add the chop suey vegetables, mushrooms, soy sauce, and vinegars. Heat over medium heat for about 20 minutes, stirring occasionally. In a cup, mix the 3 Tablespoons of water with the cornstarch and stir until blended. Bring the soup to a boil and add the cornstarch mixture, stirring constantly until slightly thickened. Reduce to a simmer and slowly add the egg, while stirring. Add the green onion, sesame oil and hot pepper sauce.  Cook for another three minutes and serve.