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Ingredients
- 6 C. chicken broth
- 3/4 cup button mushroom, sliced
- 5 Tbs. soy sauce
- 2 tsp. chili-garlic sauce
- 3 Tbs. cornstarch
- 3 Tbs. water, cold
- 1 egg, beaten
- 6 oz. tofu, firm, diced
- 2 green onions, diced
- 1/3 C. white vinegar
- 3/4 tsp. sesame oil
- Salt and pepper to taste
Details
Servings 4
Preparation time 5mins
Cooking time 15mins
Adapted from recipe4living.com
Preparation
Step 1
Pour chicken broth in a saucepan and simmer over stove top. Add mushrooms and chili-garlic sauce. Simmer for 5 minutes. Mix cornstarch and water in a cup. Stir until mixture is smooth. Add mixture to hot soup and stir well. Simmer for 3 or 4 minutes or until soup is thickened.
Beat egg in a cup and pour beaten egg slowly into soup. Stir soup slowly several times. Wait 1 minute for egg to cook. Add tofu and green onions to soup. Stir well. Remove from heat. Add vinegar and sesame oil. Stir a few times before serving hot.
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