Such unique and well-balanced flavours!
The first time I heard about this soup, I was skeptical, who wants sour soup? I was so dumb, this soup is so yummy and comforting. It has such unique flavour, it has such a good balance of saltiness, umami and acidity, would highly recommend trying with an open mind if you are as skeptical as I once was!
| Time: | 30 minutes | Serving size: | 2 – 4 servings |
Ingredients:
- 2L veggie broth
- 200g sliced mushrooms ( I used a mix of shiitake and cremini )
- 3 cloves garlic, minced
- 1/4 c rice vinegar
- 1/4 c soy sauce
- 2-3 tbsp chili garlic sauce, depending on spice tolerance
- 1/3 c cornstarch
- 2 eggs
- 1 block silken tofu
- Optional (for topping):
- Sliced green onion
- Sesame seeds
- Chili/sesame oil
Directions:
- Bring veggie broth to a boil
- Add mushrooms, garlic, rice vinegar, soy sauce, chili garlic sauce, let simmer 15 min
- Scoop 1/3c broth into a bowl and mix with cornstarch, ensuring no lumps remain.
- Add cornstarch mixture (aka. slurry) to pot, let thicken (will take roughly 5 minutes)
- Whisk eggs and gently stream into pot while stirring to create egg ribbons
- Gently stir in tofu, let cook for 5 minutes, until warmed through
- Top with toppings of choice, serve alongside rice and any of your other favourite Chinese dishes!
- Enjoy 😊
Bowlin' on a Budget 
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