Description
A comforting, authentic Chinese-style soup featuring a bold balance of rice vinegar and white pepper, thickened to a silky perfection with tofu and egg ribbons.
Ingredients
Scale
- 6 cups chicken or vegetable broth
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon white pepper
- 2 tablespoons cornstarch dissolved in 3 tablespoons water
- 1 cup firm tofu, diced
- 1/2 cup sliced mushrooms
- 2 large eggs, beaten
- 2 green onions, sliced
- 1 tablespoon oil
Instructions
- Heat oil in a large pot over medium heat and sauté mushrooms until softened.
- Pour in the chicken broth and bring to a gentle simmer.
- Stir in the soy sauce, rice vinegar, and white pepper.
- Add the diced tofu and continue to simmer for 3-5 minutes.
- Slowly stir in the cornstarch slurry, stirring constantly until the soup thickens and becomes glossy.
- While stirring the soup in a slow circle, drizzle in the beaten eggs in a thin stream to create ribbons.
- Remove from heat and stir in the sliced green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese