1Start by preparing the mushrooms. I have three white button mushrooms. You can use oyster mushrooms, brown mushrooms, or woodier mushrooms. Add them to a bowl.
2Start by preparing the mushrooms. I have three white button mushrooms. You can use oyster mushrooms, brown mushrooms, or woodier mushrooms. Add them to a bowl.
3Start by preparing the mushrooms. I have three white button mushrooms. You can use oyster mushrooms, brown mushrooms, or woodier mushrooms. Add them to a bowl.
4Next, prepare the bamboo shoots. This can is 8 oz and I'm using about half of it. Cut them into matchsticks and add them to the bowl with the mushrooms.
5Next, prepare the bamboo shoots. This can is 8 oz and I'm using about half of it. Cut them into matchsticks and add them to the bowl with the mushrooms.
6Next, prepare the bamboo shoots. This can is 8 oz and I'm using about half of it. Cut them into matchsticks and add them to the bowl with the mushrooms.
7Add about a quarter cup of shredded carrots to the bowl.
8Add about a quarter cup of shredded carrots to the bowl.
9Add about a quarter cup of shredded carrots to the bowl.
10Prepare the tofu. I have 16 oz of silken tofu, but firm tofu works better. I'm going to use about half of it. Cut it in half, then cut it into pieces. If you're not a tofu fan, skip this step.
11Prepare the tofu. I have 16 oz of silken tofu, but firm tofu works better. I'm going to use about half of it. Cut it in half, then cut it into pieces. If you're not a tofu fan, skip this step.
12Prepare the tofu. I have 16 oz of silken tofu, but firm tofu works better. I'm going to use about half of it. Cut it in half, then cut it into pieces. If you're not a tofu fan, skip this step.
13In a pot, add 32 oz of beef broth.
14In a pot, add 32 oz of beef broth.
15In a pot, add 32 oz of beef broth.
16Add 4 tablespoons of less sodium soy sauce.
17Add 4 tablespoons of less sodium soy sauce.
18Add 4 tablespoons of less sodium soy sauce.
19Add 4 tablespoons of rice vinegar.
20Add 4 tablespoons of rice vinegar.
21Add 4 tablespoons of rice vinegar.
22Add 1 tablespoon of sriracha.
23Add 1 tablespoon of sriracha.
24Add 1 tablespoon of sriracha.
25Add about a quarter teaspoon of white pepper.
26Add about a quarter teaspoon of white pepper.
27Add about a quarter teaspoon of white pepper.
28Add the prepared vegetables and mushrooms to the pot.
29Add the prepared vegetables and mushrooms to the pot.
30Add the prepared vegetables and mushrooms to the pot.
31Let the mixture come to a boil.
32Let the mixture come to a boil.
33Let the mixture come to a boil.
34Once it's boiling, make a cornstarch slurry. In a bowl, combine 3 tablespoons of water and 3 tablespoons of cornstarch.
35Once it's boiling, make a cornstarch slurry. In a bowl, combine 3 tablespoons of water and 3 tablespoons of cornstarch.
36Once it's boiling, make a cornstarch slurry. In a bowl, combine 3 tablespoons of water and 3 tablespoons of cornstarch.
37Slowly pour the cornstarch slurry into the boiling soup while stirring to thicken it.
38Slowly pour the cornstarch slurry into the boiling soup while stirring to thicken it.
39Slowly pour the cornstarch slurry into the boiling soup while stirring to thicken it.
40Make the egg ribbons by whisking two eggs.
41Make the egg ribbons by whisking two eggs.
42Make the egg ribbons by whisking two eggs.
43Continue stirring the soup and slowly pour in the whisked eggs, similar to egg drop soup. Keep stirring.
44Continue stirring the soup and slowly pour in the whisked eggs, similar to egg drop soup. Keep stirring.
45Continue stirring the soup and slowly pour in the whisked eggs, similar to egg drop soup. Keep stirring.
46Add one or two handfuls of green onions, or a couple of little handfuls of frozen green onions.
47Add one or two handfuls of green onions, or a couple of little handfuls of frozen green onions.
48Add one or two handfuls of green onions, or a couple of little handfuls of frozen green onions.
49Add the tofu to the soup. If using silken or soft tofu, be careful when stirring to avoid breaking it too much.
50Add the tofu to the soup. If using silken or soft tofu, be careful when stirring to avoid breaking it too much.
51Add the tofu to the soup. If using silken or soft tofu, be careful when stirring to avoid breaking it too much.
52If you want to make it spicier, add some crushed red peppers.
53If you want to make it spicier, add some crushed red peppers.
54If you want to make it spicier, add some crushed red peppers.
55Give it one last stir and enjoy.
56Give it one last stir and enjoy.
57Give it one last stir and enjoy.
Ingredients
3 white button mushrooms
3 white button mushrooms
3 white button mushrooms
4 oz bamboo shoots
4 oz bamboo shoots
4 oz bamboo shoots
0.25 cup shredded carrots
0.25 cup shredded carrots
0.25 cup shredded carrots
8 oz tofu
8 oz tofu
8 oz tofu
32 oz beef broth
32 oz beef broth
32 oz beef broth
4 tablespoons less sodium soy sauce
4 tablespoons less sodium soy sauce
4 tablespoons less sodium soy sauce
4 tablespoons rice vinegar
4 tablespoons rice vinegar
4 tablespoons rice vinegar
1 tablespoon sriracha
1 tablespoon sriracha
1 tablespoon sriracha
0.25 teaspoon white pepper
0.25 teaspoon white pepper
0.25 teaspoon white pepper
3 tablespoons water
3 tablespoons water
3 tablespoons water
3 tablespoons corn starch
3 tablespoons corn starch
3 tablespoons corn starch
2 eggs
2 eggs
2 eggs
1 handfuls green onions
1 handfuls green onions
1 handfuls green onions
Equipment
potbowl
Tips
You can use oyster mushrooms, brown mushrooms, or woodier mushrooms instead of white button mushrooms.
If you want the soup more tangy or spicier, add more rice vinegar or sriracha, respectively.
For a thicker soup, add more cornstarch slurry.
If you are not a tofu fan, you can skip it.
If using silken or soft tofu, be careful when stirring to avoid breaking it up too much.