“Yumm!!!”
READY IN:
3hrs 45mins
SERVES:
6-12
YIELD:
3 1/2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. For stock add the first 7 ingredients to a pot and let everything come to a boil.
  2. Once it boils turn the heat to low, cover and let it simmer for 3 hours.
  3. Carefully pass stock through a strainer lined with cheesecloth to remove the solids and excess fat.
  4. Wrap tofu in two layers of paper towels and weigh it down for 20 minutes; then slice into thin strips.
  5. Heat the oil in a wok or large pot over medium-high heat. Add the carrots, bamboo shoots, broccoli slaw, black fungus mushrooms and ginger; cook and stir for 1 - 4 minutes.
  6. Combine the soy sauce, sambal oelek, rice vinegar, and sugar in a small bowl, pour over the wok and toss everything together heating for 40 sec.
  7. Add everything to stock and bring to a simmer for 10 minutes.
  8. Add the tofu and cook for 4 minutes.
  9. Dissolve the tapioca starch in the cold water ( or just add gum xanthan to soup) and mix in to soup slowly; cook for 4 minutes.
  10. Turn off heat.
  11. Stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a small steady stream.
  12. Garnish with chopped green onions before serving.

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