Description
A delightful blend of flavors combining heat and tanginess, perfect as an appetizer or main course.
Ingredients
- 4 cups Broth (chicken or vegetable)
- 2 tablespoons Soy Sauce
- 3 tablespoons Rice Vinegar
- 1 cup Shiitake Mushrooms, sliced
- 1 cup Firm Tofu, cut into small cubes
- 2 large Eggs, beaten
- 1 tablespoon Chili Garlic Sauce
- 1 teaspoon White Pepper
- 1 teaspoon Sesame Oil
- 2 tablespoons Cornstarch
- 3 tablespoons Water
- 2 stalks Green Onions, chopped
- Red Chili Slices (optional)
Instructions
- Combine the broth, soy sauce, and rice vinegar in a large pot. Bring to a gentle boil over medium-high heat.
- Add the sliced shiitake mushrooms and cook for about 5 minutes until tender.
- Fold in the tofu cubes and heat through for 2-3 minutes.
- Mix the cornstarch and water in a small bowl until smooth, then gradually stir into the soup to thicken.
- Drizzle in the beaten eggs while stirring continuously to create ribbons.
- Add chili garlic sauce, white pepper, sesame oil, and green onions. Stir to combine.
- Taste the soup and adjust seasoning if necessary.
- Serve hot, garnished with red chili slices if desired.
Notes
For extra flavor, toast the cornstarch briefly before mixing it with water. Adjust the rice vinegar for more sourness if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese