| Ingredients: 8 Cup(s) chicken broth 8 Ounce(s) thinly sliced mushroom, shitake 1/4 Cup(s) vinegar, rice wine 1/4 Cup(s) soy sauce 2 Teaspoon(s) Ginger, ground 1 Teaspoon(s) chili garlic sauce 1/4 Cup(s) corn starch 2 whisked egg 8 Ounce(s) cubed tofu, pressed 4 scallions 1 Teaspoon(s) oil, toasted sesame 1 Pinch(s) white pepper Optional Ingredients: |
Directions:
Set aside .25 cup of broth for later use. In a sauce pan, combine broth, mushroom, rice wine vinegar, soy sauce, ginger, chili garlic sauce and stir. Heat over medium high heat until reaching a simmer. Whisk together .25 cup broth and corn starch until smooth. Once soup has reach simmer, stir in the slurry to thicken. Continue stirring until you reach a boil. The starch won't really thicken until it boils and until then it will want to fall to the bottom of the pan and burn. So continue stirring. Make sure the soup is nearly boiling, then continue stirring while drizzling in the eggs to create ribbons. Add tofu, green onion, sesame oil. Season with salt and white pepper to taste. Add more vinegar to make it more sour. Add more chili garlic sauce to make it hotter. Garnish with green onion and serve. |