Ingredients
Scale
- 4 cups low-sodium chicken stock
- 1/2 tbsp regular soy sauce
- 2 tsp dark soy sauce
- 1 tsp sesame oil
- 1 tsp chicken bouillon powder
- 1/4 tsp white granulated sugar
- 5 shiitake mushrooms (sliced)
- 1/4 cup julienned carrot
- 1–2 tbsp red chili (sliced, optional)
- 1 green onion (finely chopped)
- 1/2 cup soft tofu (cut into strips)
- 2 tbsp cornstarch (or potato starch)
- 1/4 cup cold water
- 2 tbsp white vinegar
- Salt & white pepper (to taste)
- 2 large eggs (beaten)
Instructions
- In a small bowl, mix cornstarch with cold water to create a slurry.
- In a medium pot, combine chicken stock, soy sauces, sugar, bouillon powder, and sesame oil; bring to boil.
- Reduce heat and add shiitake mushrooms, carrots, and optional red chili; simmer for 1-2 minutes.
- Gently stir in tofu strips and let them warm through.
- Add the cornstarch slurry to thicken; simmer for another 30-60 seconds.
- Stir the soup in a circular motion while slowly pouring in beaten eggs to form ribbons.
- Finally, season with chopped green onions, vinegar, salt, and white pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 130
- Sugar: 2g
- Sodium: 690mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg