Ingredients

The following ingredients have 6 Servings
  • 1 quart chicken stock
  • 2 tablespoons soy sauce
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon white ground pepper
  • 10 shiitake mushrooms (sliced into strips)
  • 1/2 cup bamboo shoots (cut into thin strips)
  • 1 cup medium firm tofu (cut into bite size cubes)
  • 3 tablespoons white vinegar
  • 2 teaspoons sesame oil
  • 3 tablespoons cornstarch mixed with 3 tablespoons water
  • 1 large egg (whisked)
  • 2 stalks scallions (finely chopped)

Instruction

  • In a pot over high heat, add broth, soy sauce, salt and pepper and bring to a boil.
  • Lower heat to a simmer (slight bubbling) and add mushrooms, bamboo shoots and tofu. Cook for 3 minutes.
  • Add vinegar, sesame oil and cornstarch mixture – stir it before pouring it in – and cook for 2 minutes.
  • Turn the heat off and while stirring with your chopsticks, slowly drizzle the egg. The stirring motion breaks up the egg thread.
  • Serve hot and sour soup with scallions and chili oil (optional).