Description
A comforting vegetable soup with cubes of tofu and shiitake mushrooms.
Ingredients
Scale
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 teaspoon white pepper
- 1 tablespoon chili oil
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 1 cup tofu, cubed
- 1/2 cup sliced shiitake mushrooms
- 1/4 cup bamboo shoots, sliced
- 1 egg, beaten
- 2 scallions, chopped
Instructions
- Bring vegetable broth to a simmer in a large pot.
- Add soy sauce, rice vinegar, white pepper, and chili oil. Let it simmer for 2–3 minutes.
- Stir in tofu, mushrooms, and bamboo shoots. Simmer for 5–7 minutes.
- Add cornstarch slurry slowly, stirring constantly, and cook until slightly thickened.
- Turn heat to low, drizzle in beaten egg while stirring gently to form ribbons.
- Adjust seasoning to taste, garnish with scallions, and serve hot.
Notes
- This soup can be customized with other vegetables of your choice.
- For a spicier version, add chili flakes to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 2g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg