Description
This staple of Asian restaurants is quick and easy to make and to make gluten free.
Ingredients
Units
Scale
- 3 Shiitake Mushrooms, sliced
- 1/4 cup Woodear Mushrooms, sliced
- 2 Eggs
- 4 cups Chicken Broth
- 1 small Can Bamboo Shoots
- 6 oz Frozen Tofu Cubes, thawed
- 1/2 tsp Red Chile Flakes
- 1/4 tsp Hot Chile Powder (to taste)
- 1/4 tsp Black Pepper
- 2 Tbls Tamari
- 1/4 tsp Sugar
- 2 Tbls Corn Starch
- 3 Tbls Water
- 2 Tbls Vinegar
- 1/2 tsp Sesame Oil
- 1 Green Onion, Sliced
Instructions
- Slice and rehydrate the dried mushrooms. Slice the shiitakes into thin strips. The woodear usually come in small pieces. Put the mushrooms in a bowl and cover with boiling water. Let soak for 15 minutes.
- Crack the eggs into a small bowl and scramble them with a fork.
- Put the chicken broth into a large stockpot over medium-high heat. Add the bamboo shoots, tofu, chile flakes, chile powder, black pepper, tamari and sugar. Bring to a rolling boil.
- Mix 2 Tbls corn starch and 3 Tbls water in a small bowl. Once the soup is boiling hard add the cornstarch slurry, stirring constantly to thicken. Stir and cook for 30 seconds.
- Reduce the heat and stir the soup in a circular motion, creating a whirlpool in the pot. Slowly pour the eggs into this whirlpool, creating ribbons of cooked egg. Let this cook for about 30 seconds.
- Turn the heat off and add the vinegar, sesame oil and green onions. Serve immediately.
