Ingredients
6cupschicken broth
½inchslice of fresh ginger
¼cupsoy saucelow sodium
¼cuprice vinegar
½tsphot sauceor more to taste
1cupshiitake mushroom capsthinly sliced
½cupbamboo shootsthinly sliced
¼cupCorn Starch
2pcseggsbeaten
16 ozpackage extra firm tofudrained and cut into 1/2 inch pieces
1tspsesame oil
Salt and pepper to taste
¼cupgreen onionssliced, plus more for garnish
Preparation
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 is 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 to 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 to 3 minutes until tofu is heated through.
Serve and garnish with more green onions if desired.
