Recipe:
2 eggs beaten in a small bowl
1/2 cup sliced tofu
1 cup sliced mushrooms
1/4 cup green onions sliced
1 tbsp chili flakes
1 tbsp ginger slices or 1 tsp ground ginger
1/4 cup sliced carrots (optional)
Soup base:
4 cups chicken broth or water
2 tbsp vinegar
1 tsp black pepper
1/2 tsp sugar
3 tablespoons soy sauce
1/2 tsp sesame oil
Salt and pepper to taste
Cornstarch slurry:
1 tbsp cornstarch
3 tbsp water
Steps:
In a big pot, boiled the soup base. Once it boils, add mushrooms, sliced tofu, ginger, chili flakes, and sliced carrots. Simmer for 2 minutes. Pour the beaten eggs. Mix till it forms like ribbons. Add the corn starch slurry. Simmer for 1-2 minutes. Add green onions. Add salt and pepper to taste. Ready to serve. Enjoy!
