Directions
- 1Add two cups of chicken broth and two cups of vegetable broth to a pot.
- 2Add sliced carrots and small cubes of tofu.
- 3Add shiitake mushrooms to a dry pan and sweat them until golden, then add them to the soup.
- 4Add one tablespoon of rice wine vinegar, one and a half tablespoons of soy sauce, a teaspoon of grated ginger, and a teaspoon of chili sauce.
- 5Let this simmer for ten minutes.
- 6Combine three tablespoons of cornstarch with three tablespoons of cold water and slowly mix it into the soup so it will thicken.
- 7On a low simmer while stirring in one direction, slowly pour in one beaten egg.
- 8Season the soup with a little white pepper, toasted sesame oil, and finish with green onion.
Ingredients
- 2 cups chicken broth
- 2 cups vegetable broth
- 1 sliced carrots
- 1 small cubes of tofu
- 1 shiitake mushrooms
- 1 tablespoon rice vinegar
- 1.5 tablespoons soy sauce
- 1 teaspoon grated ginger
- 1 teaspoon chili sauce
- 3 tablespoons corn starch
- 3 tablespoons cold water
- 1 one beaten egg
- 1 white pepper
- 1 toasted sesame oil
- 1 green onion
Equipment
potfrying panspoon
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