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Categories:
tofu chicken broth rice vinegar chili sauce mushrooms bamboo shoots bean sprouts soy sauce cornstarch scallion
Viewed: 23 - Published at: 9 years agoIngredients
- 14 ounces firm tofu
- 32 ounces chicken broth
- 2 tablespoons rice vinegar
- 1 tablespoon chili sauce
- 8 ounces mushrooms, sliced
- 5 ounces bamboo shoots, drained
- 14 ounces bean sprouts
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- scallion, sliced
Method
- In a soup pot, stir together broth, vinegar, chili sauce, soy sauce, mushrooms, bamboo shoots and bean sprouts.
- While this comes to a simmer, cube tofu.
- Add and simmer for 5 minutes.
- Add corn starch and simmer for 2 minutes more.
- Serve with sliced scallions if desired.
