A great soup on a cold day… and here in Colorado, we have many. This recipe was adapted from Angela Explains it All. Her recipe is better than my adaptation, that is for certain. I was not able to locate all of the items identified for authenticity, but once I do I will do a re-write and review! Below is what I managed at the local grocery store, and my family loved it!
8 cups of water
- 1 (14 oz) can of low-sodium chicken stock
- 4 oz Shiitake mushrooms sliced
- 1 (8 oz) can of bamboo shoots
- 1-2 carrots, shredded
- 8 oz tofu, medium firm shredded
- 1/2 cup soy sauce
- 1 tablespoon of chili sauce (sambal oelek or sriracha)
- 3 tablespoons corn starch
- 1 teaspoon white pepper (or black ground)
- 1/2 cup black vinegar
- 2 eggs
Bring water and chicken stock to a boil. Add mushrooms, bamboo shoots, carrots, and tofu.
- Once the liquid returns to a boil, reduce heat to a simmer.
- Add soy sauce and chili sauce of choice.
- In a small bowl, mix corn starch in a small amount of water (approximately 3 tablespoons) until the corn starch is dissolved and smooth.
- Slowly add the corn starch mixture, stirring slowly to monitor consistency. You want the soup to be thick but not “gloppy.”
- Bring soup back to a boil and add pepper.
- In a small bowl, beat the two eggs. Very slowly drizzle the egg into to the boiling soup.
- Turn off heat and add vinegar. Garnish with chopped scallions (optional).