My favorite season is upon us... soup season! While this soup is one of my daughters' favorites, unfortunately they are not here to enjoy it. I love a flavorful soup that comes together quickly and doesn't require chopping and sautéing. And it makes your kitchen smell heavenly!
Ingredients
8 cups chicken broth
1 pound sliced baby bella mushrooms
1 can bamboo shoots (8 ounces), drained (optional, but gives a great crunch)
1/4 cup rice vinegar
1/4 soy sauce
2 teaspoons ground ginger
1 teaspoon chili garlic sauce
1/4 cup cornstarch
2 large eggs, whisked
8 ounces firm tofu cut into 1/2 inch cubes
4 green onions, sliced
1 teaspoon toasted sesame oil
salt and pepper to taste
Set aside 1/4 cup of chicken broth for later.
Add the remaining chicken broth, mushrooms, bamboo shoots, rice wine vinegar, soy sauce, ginger and chili garlic sauce to large stock pot. Heat over medium-high heat until soup reaches a simmer.
While soup is heating, whisk together 1/4 cup chicken broth and cornstarch in bowl until smooth. Once soup has reached a simmer, stir in cornstarch mixture and stir for 1 minute until soup has thickened.
Continue stirring soup in circular motion, then drizzle in the eggs in a thin stream to creat egg ribbons. Stir in the tofu, half the green onions and sesame oil. Add more vinegar to make soup more "sour" and/or more chili paste to make soup more "hot".
Garnish with green onions and enjoy!
* Recipe inspiration here
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