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!


20 Minutes

  • 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


20 Minutes

  1. Bring water and chicken stock to a boil. Add mushrooms, bamboo shoots, carrots, and tofu.

  2. Once the liquid returns to a boil, reduce heat to a simmer.
  3. Add soy sauce and chili sauce of choice.
  4. In a small bowl, mix corn starch in a small amount of water (approximately 3 tablespoons) until the corn starch is dissolved and smooth.
  5. Slowly add the corn starch mixture, stirring slowly to monitor consistency. You want the soup to be thick but not “gloppy.”
  6. Bring soup back to a boil and add pepper.
  7. In a small bowl, beat the two eggs. Very slowly drizzle the egg into to the boiling soup.
  8. Turn off heat and add vinegar. Garnish with chopped scallions (optional).

Additional Cooking Instructions

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