Description
A delightful balance of spicy and tangy flavors in a comforting bowl of soup, packed with nutrition.
Ingredients
Scale
- 6 cups chicken or vegetable broth
- 1 cup shiitake mushrooms, sliced
- 1 cup firm tofu, cubed
- 1/2 cup bamboo shoots, sliced
- 1/4 cup white vinegar
- 2 tablespoons soy sauce
- 1 tablespoon chili paste
- 2 teaspoons cornstarch
- 2 large eggs, beaten
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- In a large pot, bring the broth to a boil.
- Add the mushrooms, tofu, and bamboo shoots into the boiling broth. Stir gently.
- Stir in the vinegar, soy sauce, and chili paste. Mix cornstarch with water and add to thicken the broth.
- Slowly drizzle the beaten eggs into the soup while stirring gently. Season with salt and pepper, then garnish with chopped green onions before serving.
Notes
Serve hot in individual bowls, paired with steamed rice or spring rolls. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months. Adjust the heat by modifying the chili paste amount.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg