Servings: 4(2 cup servings)
4 cups chicken broth or chicken stock or vegetable broth
4 ounces shiitake mushrooms, thinly sliced
1 (8-ounce) can bamboo shoots, drained and thinly sliced
8 ounces firm tofu, drained and sliced in 1/4-inch strips
2 cloves garlic, grated
2 teaspoons ginger, grated
1 tablespoon balsamic vinegar
3 tablespoons rice vinegar or red wine vinegar
1 tablespoon chili sauce, such as sambal oelek or sriracha
3 tablespoons soy sauce (or tamari for gluten-free)
2 teaspoons brown sugar
2 tablespoons corn starch mixed into 2 tablespoons cold water
2 eggs, lightly beaten
2 teaspoons toasted sesame seed oil
1 teaspoon white pepper (or black pepper)
4 green onions, sliced
Step 1: Bring the broth, mushrooms, bamboo shoots, tofu, garlic, ginger, vinegars, chili sauce, soy sauce and sugar to a boil in a large sauce pan over medium-high heat, reduce the heat and simmer for 5 minutes.
Step 2: Mix in the cornstarch and water mixture and simmer until the soup thickens a bit, about 2 minutes.
Step 3: Slowly pour in the eggs in a thin stream while stirring the soup.
Step 4: Mix in the sesame oil, white pepper and green onions, remove from heat and enjoy!