We Like To Cook!
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Time: 35 minutes (10 m prep, 25 m cook)
(Ingredients and measurements subject to availability)
- 2 tablespoons vegetable oil*
- 1 garlic clove, smashed and minced
- 1 tablespoon minced fresh ginger
- 4 scallions, white and green parts, minced
- 1/3 cup carrots, thinly julienned
- 4 cups store-bought or homemade chicken stock
- 1 cup chicken, pre-cooked and cut into ½ cubes
- 1 lb. firm tofu, cut into ½-inch cubes
- ½ cup button mushrooms, sliced
- 1 teaspoon granulated sugar
- 1/2 cup rice wine vinegar
- 3 tablespoons soy sauce, or to taste
- 1 teaspoon freshly ground black pepper
- 1 tablespoon sesame oil, plus more for garnish
- 2 teaspoons hot sauce
- 2 large eggs
- Black pepper for garnish*
Stock pot or large Sauce pan
- In the saucepan, heat the vegetable oil over medium-high heat until hot. Add the garlic, ginger, scallion, carrots and cook, stirring occasionally, for about 1 minute. Do not scorch the garlic or it will turn bitter. Wipe mushrooms clean with a moist paper towel and slice thinly.
- Add the stock and bring to a simmer. Add tofu to the broth. I used firm tofu, but not extra firm. Add the chicken, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil, and hot sauce and bring the soup back to a simmer over medium-high heat. Taste the soup. If you want it hotter, add more hot sauce; if you like your soup to be sourer, add a little extra vinegar (which I did.) I ended adding what I would approximate to be 2/3 cup vinegar in total and 1 ½ teaspoons of black pepper in total.
- In a small bowl, whisk the eggs until blended. With the soup at a steady simmer, slowly whisk in the eggs so they form strands. Bring the soup back to a simmer. Divide the soup among 4 to 6 bowls and garnish each with a little sesame oil, scallion, and white or black pepper. Serve immediately.