2 tablespoons cornstarch
3 tablespoons water
1 can chicken broth (preferred) or vegetable broth
1 1/2 cups water
8 oz. soft tofu, cut into strips
6 oz. white button mushroom stems trimmed and caps quartered
3 tablespoons soy sauce
2 1/2 tablespoons Chinese vinegar apple cider vinegar or rice wine vinegar
1 teaspoon dark soy sauce for coloring purposes
3 dashes of ground white pepper or black pepper
1 egg beaten
1 teaspoon chili oil optional
1 tablespoon chopped scallion optional
Add the cornstarch and water together, and stir to combine well. Set aside.
Add the chicken or vegetable broth and water to a medium-sized soup pot on medium heat. Bring it to a boil. Add the tofu and white button mushrooms, and cook for 2 minutes.
Add the soy sauce, vinegar, dark soy sauce, and black pepper. Stir to combine well. Add in the cornstarch mixture, and stir continuously to thicken the soup. Turn off the heat.
Swirl the beaten eggs into the soup, count to 10, and then use a pair of chopsticks to stir in a clockwise direction, 3 times. This will form the silken egg threads in the soup that look very pretty. Add the chili oil and chopped scallions, if using.
Dish out and serve immediately.
Notes
If you want to add some heat to the soup, you may add some chili oil or a few pinches of dried red chili flakes.
0 Comments