
A simplified hot-and-sour soup with mushrooms, tofu, egg ribbons, vinegar, soy sauce, and pepper heat.
150 gTofu
1 eggChicken eggs
150 gMushrooms
1 stalkGreen onion
2 tbspWater
Simmer the broth with sliced mushrooms and tofu until the mushrooms are tender.
Stir in soy sauce, rice vinegar, salt, and black pepper.
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2 cupsVegetable broth
1.5 tbspSoy Sauce
1.5 tbspRice vinegar
8 gCorn Starch
To tasteSalt
To tasteBlack Pepper
Mix cornstarch with water, add it to the soup, and simmer until slightly thickened.
Drizzle in beaten egg while stirring to form ribbons, then finish with green onion.