Description
A flavorful and comforting soup featuring a robust broth with crispy vegetables and silky tofu, perfect for a chilly evening or as a starter.
Ingredients
Scale
- 8 cups chicken broth
- 1 cup sliced mushrooms
- 1 cup bamboo shoots, julienned
- 1 cup tofu, cubed
- 1/2 cup green onions, chopped
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon chili paste
- 2 eggs, beaten
- 1 tablespoon cornstarch (optional, for thickening)
- Salt and pepper to taste
- Sesame oil for drizzling
Instructions
- In a large pot, bring the chicken broth to a boil over medium heat.
- Add the sliced mushrooms and bamboo shoots to the boiling broth and let them simmer for about 5 minutes.
- Stir in the cubed tofu and chopped green onions. Mix the soy sauce, rice vinegar, chili paste, and cornstarch, then add to the pot, seasoning with salt and pepper.
- Slowly drizzle in the beaten eggs while stirring the soup, then simmer for another 2 minutes before removing from heat. Drizzle sesame oil just before serving.
Notes
Adjust spice levels with chili paste to suit your taste, and consider adding vegetables like carrots or shallots for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 120mg