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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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10 servings Ingredients:
2 1/2 quarts water |
16 oz. tofu, cut into 1 1/2 inch long strips |
5 shitake mushrooms, cut into thin slices |
1/2 cup soy sauce |
1/2 tsp. white pepper |
1/2 cup white vinegar |
1 1/2 cups bamboo shoots (strips) |
2 tbsp corn starch (dissolved in 4 tablespoons water) |
3 eggs, beaten |
1/2 tsp. sesame oil |
Directions:
1. Combine first seven ingredients in a pot and bring to a boil.
2. Drizzle the cornstarch mixture into the soup, stirring to thicken.
3. Then drizzle beaten eggs into soup, stirring. Top with sesame oil.
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