Ingredients

The following ingredients have 8 Servings
  • 10 cups vegetable broth
  • 2 tbsp grated ginger
  • 1 1/2 cups sliced shiitake, enoki, and oyster mushrooms
  • 1 cup shaved cabbage
  • A cup fresh bean sprouts
  • 1 8 oz can bamboo shoots drained and slivered
  • 3 green onion stalks chopped
  • 1/3 cup rice wine vinegar
  • Similar 1/3 cup low sodium soy sauce
  • 1 tablespoon chili sauce
  • 1/3 cup cornstarch
  • 2 eggs
  • 350 g soft tofu  cut into small cubes
  • Salt and white pepper
  • Pinch of Chinese five spice
  • 2 tsp toasted sesame oil

Instruction

  • In a large stockpot combine 9 cups of the vegetable stock, mushrooms, cabbage, bamboo shoots, ginger, soy sauce, chili paste. Season with salt and white pepper and a pinch of Chinese five spice. Bring to a boil then turn heat to a medium setting and let soup simmer.
  • While soup is simmering, take the remaining 1 cup of vegetable broth and add in cornstarch. Whisk until smooth. Once soup has reached a simmer, pour in vegetable stock, cornstarch mixture, and stir until soup thickens.
  • Add bean sprouts to soup and stir; let that simmer for about 2 minutes, then whisk eggs and slowly pour into soup all the while stirring in a circular pattern.
  • Time to add the tofu, 1/3 of the chopped green onion, and the sesame oil. Stir, taste for seasoning and adjust if necessary.
  • Ready to serve immediately. Garnish with some more green onion and a few drops of sesame oil.