Ingredients
- 3 tablespoons red wine vinegar
- 2 tablespoons cornstarch
- 3 cups chicken broth
- ½ cup water
- ½ cup sliced bamboo shoots, drained
- 8 dried shiitake mushrooms, rehydrated
- 1 clove garlic, crushed
- 1 (1/2 inch) piece fresh ginger root
- 2 teaspoons soy sauce
- ¼ teaspoon red pepper flakes
- 2 ounces firm tofu, diced
- 1 egg, beaten
- 2 green onions, chopped
Why This Recipe Is So Tasty
This soup is full of bold flavors that wake up your taste buds. The combination of spicy heat and tangy notes makes it both comforting and exciting. It’s a great choice for anyone looking for a healthy, plant-based meal that doesn’t skimp on taste.
Cooking Tips
- Press the tofu well to remove excess water, so it holds its shape better in the soup.
- Add the spicy ingredients gradually and taste as you go to control the heat level.
- Use fresh herbs and a squeeze of lime at the end to brighten up the flavors.
- Add the spicy ingredients gradually and taste as you go to control the heat level.
- Use fresh herbs and a squeeze of lime at the end to brighten up the flavors.
Directions
In a small bowl, whisk together the vinegar and cornstarch until smooth. In a medium pot, combine the chicken broth, water, bamboo shoots, shiitake mushrooms, garlic, ginger, soy sauce, and red pepper flakes. Bring everything to a boil over medium-high heat, then lower the heat, cover, and let it simmer gently for about 5 minutes. Take off the lid and carefully add the tofu. Bring the soup back to a boil, then slowly pour in the beaten egg while stirring the soup to create ribbons. Stir in the cornstarch mixture and keep the soup simmering for another 3 minutes or until it thickens slightly. Finish by sprinkling some chopped green onions on top before serving.
Simple Serving Suggestions
Serve this soup hot with a side of steamed rice or crusty bread to soak up the broth. A simple green salad or some pickled vegetables can add a nice contrast. Garnish with chopped scallions or cilantro for extra freshness.
How To Store Leftovers
Store the soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove to keep the tofu from breaking apart. You can also freeze the soup, but the tofu texture may change slightly after thawing.
