Description
A comforting soup made with tofu, mushrooms, and a flavorful broth.
Ingredients
Scale
- 4 cups vegetable or chicken broth
- 1 cup shiitake mushrooms sliced
- 1 cup bamboo shoots julienned
- 1 block firm tofu cubed
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon white pepper
- 2 tablespoons cornstarch mixed with 3 tablespoons cold water
- 2 eggs lightly beaten
- 1 teaspoon sesame oil
- 2 green onions sliced
Instructions
- Bring the broth to a simmer in a large pot. Add mushrooms and bamboo shoots and cook for 5–7 minutes.
- Stir in soy sauce, rice vinegar, and white pepper. Adjust to taste.
- Add cornstarch slurry while stirring. Simmer until slightly thickened.
- Gently add tofu cubes and simmer for another 2–3 minutes.
- Drizzle in beaten eggs slowly while stirring to create ribbons.
- Turn off heat, stir in sesame oil, garnish with green onions, and serve hot.
Notes
- This soup is best served fresh but can be stored in the refrigerator for 1-2 days.
- Feel free to add other vegetables based on your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 130mg