How to make it

  • Boil the vegetable stock and turn off the heat, add mushrooms in a stock, cover and let stand 10 minutes or until tender; strain the mushrooms then, squeeze excess liquid in to the bowl then, slice mushrooms thinly, set aside
  • Combine reserved broth, 2 cup water, ginger, and garlic over medium high heat; bring to boil
  • Once boiling add mushrooms & bamboo shoots. Reduce heat, and simmer 5 minutes
  • Add vinegar, soy sauce, pepper, and tofu, bring to boil
  • Reduce heat, and simmer 5 minutes
  • Combine remaining 1/4 cup water and cornstarch, stirring with a whisk. Stir cornstarch mixture into broth mixture, bring to boil then, reduce heat; simmer 3 minutes or until soup thickens slightly, stirring frequently
  • Slowly pour beaten egg into broth mixture in a steady stream, stirring gently one direction with wooden spoon
  • Remove from heat, stir in green onions, cilantro, and sesame oil
  • Drizzle with chili oil, if desired

Reviews & Comments 3

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    " It was excellent "
    brianna ate it and said...
    I love this soup but have never made it myself so now I'll be trying it out. Thanks. high 5
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    " It was excellent "
    momo_55grandma ate it and said...
    a great soup thanks
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  • jo_jo_ba 9 years ago
    Never had this soup, but it's one of my dad's faves! looks great though
    Was this review helpful? Yes Flag

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