Ingredients

  • 1 pack of AFC Medium Tofu (Choose from 3 different sizes: 14oz Organic, 19oz & 14oz) cut into 1/4-inch strips
  • 2 cups water
  • 1/2oz shiitake mushroom, dried and sliced
  • 4 cups low sodium chicken broth
  • 1/4 cups white vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon ginger, fresh chopped and peeled
  • 3/4 teaspoon white pepper
  • 1 garlic, minced
  • 2 1/2 tablespoons corn starch
  • 1/4 cup canned sliced bamboo shoots, drained and cut into thin stands
  • 1 large egg, lightly beaten
  • 1/2 cup sliced carrot strands

Instructions

  1. Cutting tofu into 1/4-inch strips (shown in photo).
  2. Bring 1 1/2 cups water to a boil in a small pot; remove from heat.
  3. Stir in mushrooms; let stand 30 minutes.
  4. Stir in broth and mushroom, ginger, and pepper ingredients; bring to a boil.
  5. Reduce heat, and simmer 10 minutes, stirring occasionally.
  6. Combine remaining 1/2 cup water and corn starch in a small bowl, stirring until smooth.
  7. Stir corn starch mixture, tofu, and bamboo shoots into broth mixture; bring to a boil.
  8. Cook 1 minute, stirring occasionally; remove from heat.
  9. Use egg into broth mixture (do not stir).
  10. Place pan over low heat; cook 1 minute.
  11. Stir soup gently to combine.
  12. Garnish with sliced carrot stands.

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