One of my favorite soups of all time! I could eat it pretty much every day without getting tired of it. This restaurant style homemade version makes it super easy to keep a larger batch of it at home if you’re like me and need several bowls to get your fix. Plus it’s super easy and inexpensive to make! I guarantee you’ll find yourself calling in takeout orders a lot less often once you try it!
- Vegetable oil for drizzling pan
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1/2 cup shredded carrot
- 1 4 oz package Shitake mushrooms or wild mushroom blend
- 1 can bamboo shoots, drained sliced into thin strips
- 8 oz firm tofu, drained and pressed of excess liquid, and sliced into matchsticks
- 1/2 teaspoon sriracha
- 3/4 teaspoon kosher or sea salt
- 3/4 teaspoon white pepper (See Note Below)
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 6 cups vegetable or chicken broth, (1/4 cup reserved to mix with cornstarch)
- 1/4 cornstarch
- 2 eggs, beaten
- 1 teaspoon sesame oil
- 2 large green onions, diced
Heat vegetable oil in large soup pot over medium heat. Add in mushrooms and sauté a couple minutes, then add in shredded carrots, and bamboo shoots and sauté a few minutes more until all the veggies have softened slightly. Add in tofu, salt, white pepper, sriracha, soy sauce, and rice vinegar. Stir in all but 1/4 cup of the vegetable broth and bring to a light boil.
Mix the 1/4 cornstarch with 1/4 cup reserved broth, whisking until smooth. Pour into soup once it comes to a boil, whisking continuously until thickened slightly.
Whisk eggs together in a small dish. While stirring the soup in a continuous motion with one hand, drizzle in whisked eggs to create feathery ribbons of egg throughout the soup.
Remove from heat. Drizzle soup with sesame oil, top with diced green onions and serve!
Recipe Note: The white pepper is a very important ingredient and is key to the flavor in this soup-don’t skip it or substitute with black pepper! The soup will still taste good but it will lose its signature flavor.
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