Ingredients
- 6 cups low-sodium chicken broth
- 1 medium carrot julienned
- 4 ounces shiitake mushrooms stems removed and thinly sliced
- 4 ounces firm tofu cut into strips
- 4 ounces bamboo shoots cut into strips
- 1 teaspoon ground white pepper
- 3 tablespoons soy sauce
- ¼ cup rice vinegar
- 3 tablespoons cornstarch
- 3 tablespoons water
- 2 large eggs lightly beaten
- 1 tablespoon sesame oil
- 2 green onions thinly sliced
Instructions
- In a large pot, bring the chicken broth to a simmer over medium heat. Add the carrots, mushrooms, tofu, and bamboo shoots.
- Season the broth with white pepper and soy sauce. Stir in the rice vinegar and continue to simmer for 5 minutes.
- Create a cornstarch slurry by mixing cornstarch with water until smooth. Gradually stir the slurry into the simmering soup to thicken.
- While gently stirring the soup, slowly pour in the beaten eggs to form egg ribbons. Cook for an additional minute.
- Remove the pot from heat, stir in the sesame oil, and garnish with green onions before serving.