Directions
- 1Add 8 cups of broth (4 cups chicken broth and 4 cups vegetable broth) to a pot.
- 2Add sliced carrots, shitake mushrooms, and a few pieces of ginger.
- 3Season with 3 tablespoons soy sauce, 2 tablespoons rice vinegar, and 1 teaspoon garlic chili sauce.
- 4Add cubed tofu and let simmer for 10-15 minutes.
- 5Make a cornstarch slurry of 1/4 cup cornstarch and 1/4 cup cold water, and add to thicken the soup.
- 6Slowly add in two scrambled eggs to create ribbons.
- 7Finish with 1-2 teaspoons of toasted sesame oil and a dash of white pepper.
- 8Serve with fresh green onion.
Ingredients
- 8 cups broth
- 4 cups chicken broth
- 4 cups vegetable broth
- 1 sliced carrots
- 1 shitake mushrooms
- 1 few pieces ginger
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon garlic chili sauce
- 1 cubed tofu
- 0.25 cup cornstarch
- 0.25 cup cold water
- 2 scrambled eggs
- 2 teaspoons toasted sesame oil
- 1 dash white pepper
- 1 fresh green onion
Equipment
pot
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