Description
A comforting bowl filled with earthy mushrooms, creamy tofu, and a flavorful broth that perfectly balances heat and tang.
Ingredients
Scale
- 1 cup mushrooms, sliced
- 1/2 cup tofu, cubed
- 4 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 egg, beaten
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1/4 cup green onions, chopped
Instructions
- Bring the chicken or vegetable broth to a rolling boil in a saucepan.
- Add the sliced mushrooms and tofu to the broth, allowing them to simmer for about 5 minutes.
- Mix the cornstarch with a bit of water to create a slurry, then stir it into the soup.
- Stir in the soy sauce, rice vinegar, sesame oil, and white pepper.
- Pour in the beaten egg while continuously stirring the soup.
- Remove the pot from heat and fold in the chopped green onions.
- Serve hot, garnished with additional green onions or a dash of chili if desired.
Notes
The soup tastes even better the next day as flavors develop over time. Customize with additional vegetables for added nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 2g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg