Description
A flavorful and comforting hot and sour soup that combines mushrooms, tofu, and bamboo shoots, creating a delightful dish that warms the heart.
Ingredients
- 1 cup mushrooms, sliced
- 1 cup tofu, cubed
- 1/2 cup bamboo shoots, sliced
- 4 cups vegetable broth
- 2 eggs, beaten
- 2 tablespoons vinegar
- 1 teaspoon white pepper
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch (optional for thickening)
- Salt to taste
- Chopped green onions for garnish
Instructions
- Bring the vegetable broth to a boil in a pot.
- Add the sliced mushrooms, tofu, and bamboo shoots.
- Reduce heat and let simmer for about 5-10 minutes.
- Stir in vinegar and soy sauce.
- Slowly drizzle the beaten eggs into the soup while stirring to create silky egg ribbons.
- If using, mix the cornstarch with a little water to create a slurry and add it to the soup to thicken.
- Season with white pepper and salt to taste.
- Serve hot, garnished with chopped green onions.
Notes
Feel free to substitute vegetables based on what you have on hand. For an extra kick, add more white pepper or hot sauce. The cornstarch slurry can help achieve a thicker soup if desired.