Serves 1
Directions
- 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.
- 2Next, 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.
- 3Add about a quarter cup of shredded carrots to the bowl.
- 4Prepare 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.
- 5In a pot, add 32 oz of beef broth.
- 6Add 4 tablespoons of less sodium soy sauce.
- 7Add 4 tablespoons of rice vinegar.
- 8Add 1 tablespoon of sriracha.
- 9Add about a quarter teaspoon of white pepper.
- 10Add the prepared vegetables and mushrooms to the pot.
- 11Let the mixture come to a boil.
- 12Once it's boiling, make a cornstarch slurry. In a bowl, combine 3 tablespoons of water and 3 tablespoons of cornstarch.
- 13Slowly pour the cornstarch slurry into the boiling soup while stirring to thicken it.
- 14Make the egg ribbons by whisking two eggs.
- 15Continue stirring the soup and slowly pour in the whisked eggs, similar to egg drop soup. Keep stirring.
- 16Add one or two handfuls of green onions, or a couple of little handfuls of frozen green onions.
- 17Add the tofu to the soup. If using silken or soft tofu, be careful when stirring to avoid breaking it too much.
- 18If you want to make it spicier, add some crushed red peppers.
- 19Give it one last stir and enjoy.
Ingredients
- 3 white button mushrooms
- 4 oz bamboo shoots
- 0.25 cup shredded carrots
- 8 oz tofu
- 32 oz beef broth
- 4 tablespoons less sodium soy sauce
- 4 tablespoons rice vinegar
- 1 tablespoon sriracha
- 0.25 teaspoon white pepper
- 3 tablespoons water
- 3 tablespoons corn starch
- 2 eggs
- 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.
- To make it spicier, add crushed red peppers.
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