Soups and StewsChinese RichardObradovic Jun 25, 2025 37
Description
A bold and tangy classic from Sichuan cuisine 🍄🌶 Full of mushrooms, tofu, and bamboo shoots, this warming soup brings together vinegar’s brightness and white pepper’s heat for a truly soul-hugging experience.
Ingredients
🍄 100 g shiitake or wood ear mushrooms, sliced (3.5 oz)
🥬 100 g bamboo shoots, thinly sliced (3.5 oz)
🧀 150 g firm tofu, cut into thin strips (5.3 oz)
🥚 1 egg, lightly beaten
💧 750 ml vegetable broth (3 cups)
🌾 30 ml light soy sauce (2 tbsp)
🍚 15 ml rice vinegar (1 tbsp)
🌽 10 g cornstarch (1 tbsp), mixed with 30 ml water
🧂 ½ tsp white pepper (2 g)
🌶 Optional: 1 tsp chili oil (5 ml)
🌿 Optional: chopped spring onions for garnish
Preparation
1️⃣ Bring broth to a boil in a medium pot. Add mushrooms, tofu, bamboo shoots, and soy sauce. Simmer 5 minutes.
2️⃣ Add vinegar and white pepper. Slowly pour in cornstarch slurry while stirring.
3️⃣ Drizzle in beaten egg in a circular motion while stirring gently.
4️⃣ Add chili oil (if using), garnish, and serve hot immediately 🍲🔥
