- 4
Ingredients
- 4 cups chicken broth or chicken stock or vegetable broth
- 6 dried shiitake mushrooms, soaked and drained then thinly sliced
- 1 medium carrot, very thinly sliced on the diagonal (or shredded)
- 1 - 2 thai chillis, thinly sliced
- 100 grams shiitake mushrooms, thinly sliced
- 1 package smoked tofu, sliced in 1/4-inch strips
- 2 cloves garlic, minced or grated
- 2 teaspoons ginger, minced or grated
- 1 tablespoon balsamic vinegar
- 3 tablespoons rice vinegar or red wine vinegar
- up to 1 tablespoon chili sauce, such as sambal oelek or sriracha - taste as you go
- 3 tablespoons soy sauce or tamari
- 2 teaspoons date or brown sugar
- 2 cups shredded baby bok choy or napa cabbage
- 2 tablespoons corn starch mixed into 2 tablespoons cold water
- 2 eggs, lightly beaten
- 2 teaspoons toasted sesame seed oil
- freshly ground pepper, to taste
- 2 - 4 green onions, thinly sliced on the diagonal
- handful of fresh cilantro, chopped
Preparation
Step 1
Bring the broth, mushrooms, carrots, garlic, ginger, vinegars, chili sauce, soy sauce and sugar to a boil over medium-high heat, reduce the heat and simmer for 5 minutes.
Add the greens and cook a minute or two longer.
Mix in the cornstarch and water mixture and simmer until the soup thickens a bit, about 2 minutes.
Beat the eggs and slowly pour into the soup in a thin stream through the tines of a fork while stirring the soup.
Mix in the sesame oil, pepper, cilantro and green onions, taste and adjust seasoning and serve.
4 Servings
Calories 222.3
Total Fat 10.6 g
Saturated Fat 3.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 2.1 g
Cholesterol 117.5 mg
Sodium 1,925.0 mg
Potassium 689.6 mg
Total Carbohydrate 17.9 g
Dietary Fiber 2.1 g
Sugars 5.6 g
Protein 15.3 g