Tangy Chinese Spicy Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
8 cups chicken or veggie broth, keeping 1/4 cup separate
02 -
8 ounces shiitake or baby bella mushrooms, trimmed and sliced thin
03 -
1 can (8 ounces) bamboo shoots, drained and ready
→ Seasonings
04 -
1/4 cup rice vinegar, with extra on hand for tweaking
05 -
1/4 cup low-sodium soy sauce
06 -
2 teaspoons ground ginger
07 -
1 teaspoon chili garlic sauce
08 -
Kosher salt as needed
09 -
White pepper (or black pepper) as needed
10 -
1 teaspoon toasted sesame oil
→ Thickener & Proteins
11 -
1/4 cup cornstarch
12 -
2 large eggs, beaten until fully smooth
13 -
8 ounces firm tofu, diced into 1/2-inch chunks
→ Garnish
14 -
4 green onions, cut into thin slices
# Instructions:
01 -
Set aside 1/4 cup broth in a small bowl for later. You'll mix this with cornstarch to make a thickening mixture.
02 -
Pour the other 7 3/4 cups broth into a big pot along with your mushrooms, bamboo shoots, rice vinegar, soy sauce, ground ginger, and chili garlic sauce. Let it all come to a light simmer on medium-high heat.
03 -
While waiting for the soup to heat, mix your saved 1/4 cup broth with cornstarch until it's smooth. When your soup starts bubbling, pour in this cornstarch mix and stir for about a minute until the soup gets thicker.
04 -
Gently swirl the soup while slowly pouring in the beaten eggs to make thin ribbons. Drop in the tofu chunks, half the green onions, and the sesame oil. Season with salt and a tiny bit of white pepper (it's strong stuff!) or black pepper if you like.
05 -
Give it a taste and make it your own - more vinegar if you want it tangier, or extra chili garlic sauce if you like it spicier. Serve it hot with the leftover green onions sprinkled on top.
# Notes:
01 -
If you're not into veggie options, swap the tofu for 1/2 pound of cooked ground pork or thin pork chop slices
02 -
White pepper packs more punch than black pepper with a slightly different kick - go easy at first and add more if needed