Ingredients

The following ingredients have 4 Servings
  • 6 cups chicken broth
  • 1/2 inch slice of fresh ginger
  • 1/4 cup low sodium soy sauce
  • 1/4 cup rice vinegar
  • 1/2 teaspoon hot sauce (or more to taste)
  • 1 cup shiitake mushroom caps (thinly sliced)
  • 1/2 cup bamboo shoots (thinly sliced)
  • 1/4 cup corn starch
  • 2 eggs (beaten)
  • 16 ounce package extra firm tofu (drained and cut into 1/2 inch pieces)
  • 1 teaspoon sesame oil
  • salt and pepper to taste
  • 1/4 cup green onions (sliced, plus more for garnish)

Instruction

  • Place the chicken broth, ginger, soy sauce, rice vinegar, hot sauce, mushrooms and bamboo shoots in a large pot over medium high heat. Bring to a simmer.
  • Cook for 5 minutes or until mushrooms are tender. Remove the piece of ginger and discard.
  • In a small bowl, whisk together the corn starch with 1/4 cup cold water. Add the cornstarch mixture to the pot and stir well.
  • Cook for 1-2 minutes or until soup has just thickened.
  • Stir the soup in a circular motion while slowly pouring in the beaten eggs. 
  • Stir in the tofu, sesame oil, salt and pepper to taste and green onions. Cook for 2-3 minutes until tofu is heated through.
  • Serve, garnished with more green onions if desired.