Description
A comforting and flavorful combination of spicy, tangy, and savory notes, perfect for family gatherings during chilly months.
Ingredients
- 4 cups Vegetable Broth
- 1 cup Firm Tofu, thinly sliced
- 1 cup Shiitake Mushrooms (or wood ear), sliced
- 1 small Carrot, julienned
- 2 stalks Green Onion, chopped
- 3 cloves Garlic, minced
- 3 tablespoons Soy Sauce
- 2 tablespoons Rice Vinegar
- 1 teaspoon White Pepper
- 2 tablespoons Cornstarch mixed with 3 tablespoons Water
- 2 Eggs, beaten
- 1 teaspoon Sesame Oil
- Salt to taste
Instructions
- Set a saucepan over medium heat and pour in the vegetable broth.
- Add garlic, mushrooms, carrots, and tofu to the broth. Let it simmer for 5–7 minutes.
- Stir in soy sauce, rice vinegar, and white pepper. Taste and adjust for your ideal sour and spice level.
- Slowly pour in the cornstarch slurry while stirring continuously until the soup thickens.
- Reduce heat to low. Gently drizzle the beaten eggs into the soup in a slow stream while stirring in a circular motion to form ribbons.
- Add sesame oil and green onions. Let sit for 1–2 minutes off heat.
- Ladle into bowls and serve hot with optional chili oil or extra vinegar on the side.
Notes
Store leftovers in an airtight container without the green onions or egg ribbons. Add these fresh when reheating.
