Hot and Sour Soup with Gingerbread Croutons

Preheat oven to 375°F (190°C). Cut gingerbread into small cubes (about 1/2 inch).

Toss gingerbread cubes with olive oil and spread in a single layer on a baking sheet.

Bake for 8-10 minutes, or until golden brown and crunchy. Let cool completely.

In a large pot, bring vegetable broth to a boil.

Add the soaked and sliced shiitake mushrooms and wood ear mushrooms, tofu, bamboo shoots, and carrot to the boiling broth.

Reduce heat to a simmer and cook for 15 minutes, allowing the flavors to meld.

In a small bowl, whisk together rice vinegar, soy sauce, chili garlic sauce, ground ginger, and white pepper.

Pour the vinegar mixture into the simmering soup and stir well.

In another small bowl, whisk together cornstarch and water to create a slurry. Gradually add the slurry to the soup, stirring constantly, until the soup thickens slightly.

If using egg, slowly drizzle the beaten egg into the soup while stirring gently to create thin ribbons.

Simmer for another 2-3 minutes.

Ladle the hot and sour soup into bowls. Garnish with sliced scallions and a generous sprinkle of gingerbread croutons.