4cups Chicken broth(or vegetable broth if you want to keep this vegetarian)
2tbspRice vinegar
2tbspSoy sauce
2+tspSesame oil
1 1/2tsp Sugar
1tspKosher salt
1 1/2tspWhite pepper
1 small canBamboo shoots
4ozFirm tofu (about 1/2 block) rinsed and drained, then cut into 1/4-inch-thick strips
1tbspcornstarchdissolved into 1/4 cup water
2eggs
1cupbean sprouts
6scallions, sliced
Instructions
Soak mushrooms in warm water until soft, about 30 minutes. Drain and set aside.
In your largest pot, heat up the broth, rice vinegar, soy sauce, sesame oil, sugar, and kosher salt to a simmer.
In your largest pot, heat up the broth, rice vinegar, soy sauce, sesame oil, sugar, and kosher salt to a simmer.
Add the mushrooms and bamboo shoots and warm through for 2 minutes. Add the corn starch that has been dissolved in water and stir constantly until it thickens. If it becomes too thick add water or broth.
Fold in the tofu and bean sprouts.
Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil. Sprinkle with scallions before serving.