INGREDIENTS
- 8 cups of hot water
- 2 tsp Knorr chicken bouillon
- 1 package sliced tofu
- 1 package sliced mushrooms (dried shitake mushrooms)
- 1 cup canned bamboo shoots
- 1 tsp salt
- 1 tsp white pepper
- 1 tbsp chili flakes
- 2 tsp sesame oil
- 2 tsp dark soy sauce
- 2 tsp lite soy sauce
- ½ cup vinegar
- cornstarch slurry (3 tsp cornstarch mix with 6 tsp of water)
- 3 beaten eggs
- ¼ cup sliced green onions
DIRECTIONS
- Combine hot water, bouillon, tofu, mushrooms, bamboo shoots, salt, pepper, chili flakes in a pot.
- Bring to a boil, then reduce heat.
- Stir in sesame oil, dark soy sauce, lite soy sauce, and vinegar.
- Add cornstarch slurry to thicken.
- Crack in beaten eggs and stir gently.
- Garnish with green onions.
