Description
A tantalizing dish that combines bold flavors of sour vinegar, spicy pepper, and rich broth with tofu and mushrooms.
Ingredients
Scale
- 8 cups chicken or vegetable broth
- 1 cup sliced mushrooms
- 1 cup bamboo shoots, sliced
- 1/2 cup firm tofu, diced
- 1/4 cup white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 eggs, beaten
- 2 green onions, chopped
- 1 teaspoon sesame oil
- 1 teaspoon black pepper
- 1 teaspoon chili paste (optional)
Instructions
- In a large pot, bring the broth to a boil.
- Add the mushrooms, bamboo shoots, and diced tofu; allow it to simmer for 5 minutes.
- Stir in the white vinegar, soy sauce, black pepper, and chili paste (if using).
- Gradually add the cornstarch mixture while stirring continuously until the soup thickens.
- Slowly drizzle in the beaten eggs while stirring the soup to create delicate ribbons.
- Remove from heat and stir in the chopped green onions and sesame oil.
- Serve hot and enjoy the flavors!
Notes
For a healthier option, use low-sodium broth. You can adjust the spice level by modifying the amount of chili paste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 140mg