Ingredients

The following ingredients have 6 Servings
  • 6 cups Chicken Broth
  • 2 tablespoons Soy Sauce
  • 3/4 cup Button Mushrooms (fresh or canned, sliced)
  • 2 teaspoons Chili-Garlic Sauce
  • 1/3 teaspoon ground White Pepper
  • 3 tablespoons Cornstarch
  • 3 tablespoons cold Water
  • 1 Egg (beaten)
  • 6 ounces Tofu (firm, diced)
  • 2 Green Onions (diced, including green tops)
  • 1/3 cup distilled White Vinegar
  • 3/4 teaspoon Sesame Oil

Instruction

  • Pour chicken broth into a 3-quart saucepan.
  • Place saucepan over medium heat and bring to a light simmer.
  • Add soy sauce, mushrooms, chili-garlic sauce and white pepper. Continue to simmer for 5 more minutes.
  • In a cup or small bowl, combine cornstarch with cold water.. Stir until mixture is smooth. Add cornstarch mixture to hot soup and stir well. Simmer for 3 or 4 more minutes, until soup is thickened.
  • In another cup or small bowl, beat egg until yolk and white are combined. Pour beaten egg slowly, in a fine stream, into soup. Stir soup slowly several times. Stop stirring and wait 30 seconds for egg to cook.
  • Add tofu strips and green onions to soup. Stir well.
  • Remove from heat. Add distilled white vinegar and sesame oil. Stir a few times.
  • Serve hot.