Description

Ingredients

• 🍄 100 g shiitake or wood ear mushrooms, sliced (3.5 oz) Original: 🍄 100 g shiitake or wood ear mushrooms, sliced (3.5 oz)
• 🥬 100 g bamboo shoots, thinly sliced (3.5 oz) Original: 🥬 100 g bamboo shoots, thinly sliced (3.5 oz)
• 🧀 150 g firm tofu, cut into thin strips (5.3 oz) soy Original: 🧀 150 g firm tofu, cut into thin strips (5.3 oz)
• 🥚 1 egg, lightly beaten egg Original: 🥚 1 egg, lightly beaten
• 💧 750 ml vegetable broth (3 cups) Original: 💧 750 ml vegetable broth (3 cups)
• 🌾 30 ml light soy sauce (2 tbsp) glutensoy Original: 🌾 30 ml light soy sauce (2 tbsp)
• 🍚 15 ml rice vinegar (1 tbsp) Original: 🍚 15 ml rice vinegar (1 tbsp)
• 🌽 10 g cornstarch (1 tbsp), mixed with 30 ml water Original: 🌽 10 g cornstarch (1 tbsp), mixed with 30 ml water
• 🧂 ½ tsp white pepper (2 g) Original: 🧂 ½ tsp white pepper (2 g)
• 🌶 Optional: 1 tsp chili oil (5 ml) Original: 🌶 Optional: 1 tsp chili oil (5 ml)
• 🌿 Optional: chopped spring onions for garnish Original: 🌿 Optional: chopped spring onions for garnish

Preparation

• Bring broth to a boil in a medium pot. Add mushrooms, tofu, bamboo shoots, and soy sauce. Simmer 5 minutes.
• Add vinegar and white pepper. Slowly pour in cornstarch slurry while stirring.
• Drizzle in beaten egg in a circular motion while stirring gently.
• Add chili oil (if using), garnish, and serve hot immediately 🍲🔥

Total Time

Nutritional Value

Advice

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