Directions
- 1Combine cornstarch and cold water to make a cornstarch slurry.
- 2Into a pot, add chicken stock, chicken bouillon powder, dark soy sauce, regular soy sauce, sesame oil, and sugar.
- 3Mix well.
- 4Cover and bring to a boil on medium high heat.
- 5Reduce to low-medium and add shiitake mushrooms, carrots, seafood mushrooms, and red chili.
- 6Simmer for 1-2 minutes.
- 7Add soft tofu and the cornstarch slurry to thicken the soup.
- 8Once thickened, pour beaten eggs in a thin stream while stirring and watch the eggs ribbon.
- 9Add green onions.
- 10Season with salt and pepper to taste (if needed).
- 11Add white vinegar.
Ingredients
- cornstarch
- cold water
- chicken stock
- chicken bouillon powder
- dark soy sauce
- regular soy sauce
- sesame oil
- sugar
- shiitake mushrooms
- carrots
- seafood mushrooms
- red chili
- soft tofu
- beaten eggs
- green onions
- salt
- pepper
- white vinegar
Equipment
potladlespoon
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