Description
A delightful blend of flavors and textures, this traditional Chinese soup offers a spicy and sour profile, packed with mushrooms, tofu, and bamboo shoots.
Ingredients
Scale
- 8 cups chicken or vegetable broth
- 1 cup button mushrooms, sliced
- 1 cup firm tofu, cubed
- 1/2 cup bamboo shoots, sliced
- 1/4 cup white vinegar
- 2 tablespoons soy sauce
- 1 teaspoon white pepper
- 2 tablespoons cornstarch mixed with 3 tablespoons water (for thickening)
- 2 eggs, beaten
- 2 green onions, chopped
- Salt to taste
Instructions
- In a pot, bring the chicken or vegetable broth to a boil.
- Once boiling, add the sliced mushrooms, cubed tofu, and bamboo shoots. Cook for about 5 minutes.
- Stir in the white vinegar, soy sauce, and white pepper.
- Slowly add the cornstarch mixture while stirring continuously to thicken the soup.
- Reduce the heat and pour in the beaten eggs, stirring gently.
- Adjust the seasoning with salt as needed.
- Garnish with chopped green onions and serve hot.
Notes
Consider using homemade broth for a richer flavor. To make a vegan version, use vegetable broth and ensure the soy sauce is vegan-friendly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg