8 cups (2 L) chicken or vegetable broth, divided
2 ½ cups (625 mL) shiitake mushrooms, stems removed and thinly sliced
1-8-ounce can bamboo shoots, drained (optional)
1/4 cup (50 mL) EACH rice vinegar and low-sodium soy sauce
2 tsp (10 mL) ground ginger
1 tsp (5 mL) chili garlic sauce
1/4 cup (50 mL) cornstarch
2 large eggs, beaten
8 ounces firm tofu, cut into 1/2-inch cubes
4 green onions, thinly sliced
1 tsp (5 mL) toasted sesame oil
Salt and pepper, to taste
Reserve ¼ cup (50 mL) of broth and set aside.
Add the remaining broth, mushrooms, bamboo shoots (if using), rice vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot and stir to combine. Heat over medium-high heat until the soup reaches a simmer.
While the soup is heating, whisk together the ¼ cup of reserved broth and cornstarch in a small bowl until completely smooth. Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute until the soup has thickened.
Stirring the soup in a circular motion, slowly add the beaten eggs in a thin stream to create egg ribbons. Stir in the tofu, half of the green onions, and sesame oil. Season the soup with salt and pepper to taste.
Garnish with the remaining green onions and serve immediately.
Makes 8 servings.
Nutrients per serving:
Carbohydrates 49 g
Protein 8 g
Fat 6 g
Sodium 938 mg
Fibre 2 g