From craving to table
Instructions
- 1
In a large saucepan, bring the broth to a simmer over medium heat.
- 2
Add mushrooms and bamboo shoots to the pot and simmer for 4-5 minutes until tender.
- 3
Stir in soy sauce, rice vinegar, chili garlic sauce, white pepper, and salt. Add tofu cubes and gently simmer for 3-4 minutes.
- 4
Stir the cornstarch slurry to recombine, then slowly pour into the soup while stirring to thicken.
- 5
Reduce heat to low. While stirring the soup in a circular motion, slowly drizzle in the beaten eggs to create egg ribbons.
- 6
Finish with sesame oil. Taste and adjust seasoning as needed.
- 7
Ladle into bowls and garnish with sliced green onions. Serve hot.