• 1 lb. sliced mushrooms
  • 1 lb. firm tofu, diced
  • 1/2 cup sliced bamboo shoots
  • 1/2 cup sliced bamboo shoots
  • 1/2 cup sliced bamboo shoots
  • 1/2 cup sliced bamboo shoots
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons sesame oil
  • 2 cloves garlic, minced
  • 2 teaspoons grated ginger
  • 4 cups chicken or vegetable broth
  • 4 green onions, sliced
  • 2 tablespoons chili paste (optional)
  • 1 teaspoon white pepper
  • 2 beaten eggs (optional)


  1. In a large pot, bring the broth to a boil.
  2. Add the mushrooms, bamboo shoots, tofu, garlic and ginger.
  3. In a small bowl, mix the rice vinegar, soy sauce, cornstarch and sesame oil.
  4. Add this mixture to the pot.
  5. Stir in the chili paste, if using, and white pepper.
  6. Bring the soup to a boil and then reduce heat to low.
  7. Slowly pour in the beaten eggs, while stirring the soup gently.
  8. Cook for an additional 2-3 minutes or until the eggs are cooked.
  9. Garnish with green onions and serve hot.

Note: You can also add other ingredients like meat, seafood, or vegetables. Adjust the seasoning to taste.

Article Categories:
Soup Recipes


  • Why does it have one ingredient listed four times?

    Sandra Sales February 6, 2023 6:05 pm Reply

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