Description
A delicious vegetable soup with tofu, perfect for a light meal.
Ingredients
Scale
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 teaspoon white pepper
- 1 tablespoon chili oil
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 1 cup tofu, cubed
- 1/2 cup sliced shiitake mushrooms
- 1/4 cup bamboo shoots, sliced
- 1 egg, beaten
- 2 scallions, chopped
Instructions
- Bring vegetable broth to a simmer in a large pot.
- Add soy sauce, rice vinegar, white pepper, and chili oil. Let it simmer for 2–3 minutes.
- Stir in tofu, mushrooms, and bamboo shoots. Simmer for 5–7 minutes.
- Add cornstarch slurry slowly, stirring constantly, and cook until slightly thickened.
- Turn heat to low, drizzle in beaten egg while stirring gently to form ribbons.
- Adjust seasoning to taste, garnish with scallions, and serve hot.
Notes
- This soup can be modified with different vegetables or proteins as desired.
- Make sure to adjust the spice level by varying the amount of chili oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2 grams
- Sodium: 800 mg
- Fat: 10 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 3 grams
- Protein: 12 grams
- Cholesterol: 70 mg