China King's Hot and Sour Soup
3/4 oz dried black fungi mushrooms
1 tbs peeled fresh ginger, cut into coarse chunks
2 fresh garlic cloves, chopped into large chunks
1 tbs toasted sesame oil
1 qt reduced-sodium, low-FODMAP chicken broth
1 tbs Chile-and-vinegar hot sauce
3 tbs rice vinegar
2 tbs reduced-sodium soy sauce
8 oz firm tofu, drained and cut into 1/4-inch slivers
5 oz bamboo shoots
1 tsp sugar
1/4 tsp ground white pepper
2 tbs cornstarch
2 tbs cold water
1 egg
1/4 cup thinly sliced scallion greens

pinch of crushed red pepper flakes (optional)
In a medium bowl, pour about 2 cups of boiling water over the dried mushrooms and allow them to hydrate for 30 min.
While the mushrooms soak, in a medium heavy saucepan, sauté the ginger and garlic in the sesame oil over medium heat until fragrant and sizzling. When they begin to brown, remove and discard the ginger and garlic. Stir in the chicken broth, hot sauce, vinegar, soy sauce, tofu, bamboo shoots, sugar, and pepper. Bring the mixture to a boil over medium-high heat, then turn it down to maintain a low simmer.
In a small bowl, stir together the cornstarch and cold water. Drizzle the mixture into the soup, stirring briskly, and stir until the soup thickens slightly.
Drain the mushrooms and add them to the soup pot.
In the same small bowl, scramble the egg. Drizzle the egg mixture into the pot while stirring constantly. Small strands of egg will form as the soup returns to a simmer in about 30 sec. Top with scallion greens and crushed red pepper, if using, and serve hot. Serves 6