“From Everyday Food April 2004.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot, combine broth, soy sauce, pepper, and water.
  2. Bring to a boil over medium heat.
  3. Add mushrooms. Reduce heat and simmer for 10 minutes or until tender.
  4. Meanwhile, whisk together vinegar and cornstarch in a small bowl.
  5. Add vinegar mixture to the pot and simmer, stirring, for about one minute or until thickened.
  6. Add egg through a slotted spoon while stirring.
  7. Stir in tofu.
  8. Remove from heat, cover, and let stand for 1 minute.
  9. Press ginger through a small sieve to release juice into the soup. Discard solids.
  10. Sprinkle with scallions and serve.

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