Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Course: Soup
Cuisine: Chinese
Servings: 4
- 6 Cups chicken broth
- ½ Cup sliced mushrooms
- ¼ Cup low-sodium soy sauce
- ¼ Cup rice wine vinegar
- 1 Tbsp. sriracha
- 1 tsp. white pepper
- 3 Tbsp. cornstarch
- 3 Tbsp. cold water
- 2 large eggs well beaten
- 6 oz. firm tofu sliced into thin strips
- 1 bunch green onions sliced
Bring the broth to a simmer over medium high heat in a large saucepan. Add the mushrooms, soy sauce, vinegar, sriracha sauce and white pepper. Continue to simmer for 5 minutes.
We In a small bowl, whisk together the corn starch and cold water to make the slurry. Add it to the soup and stir well. Simmer for 5 minutes or until the soup starts to thicken.
Pour the beaten eggs into the soup while gently stirring the soup in a circular motion, swirling in the eggs.
Add the sliced tofu and green onions, stir and remove the saucepan from the heat. Serve immediately.