This is a quick and spicy soup. Good for hot days. You can adjust the pit by adding it if necessary. less schriracha sauce.
Dish for 4 people. I serve it with bread, but you can also serve it with rice.
Ingredients:
1 liter of water
2 chicken stock cubes
1 container of shiitake mushrooms
1 can of bamboo shoots
2 cloves of garlic
piece of ginger
1 tbsp balsamic vinegar
1 tbsp schriracha sauce
3 tbsp rice vinegar
3 tbsp soy sauce
2 tsp brown sugar (or palm sugar)
250 gr. tofu
2 tbsp cornstarch (with a little water)
2 eggs
2 tsp sesame oil
1 tsp (white) pepper
spring onion
Preparation:
First let the water drain from the tofu by setting it aside under pressure for fifteen minutes.
Place the water, stock cubes, mushrooms, bamboo shoots, grated garlic and ginger, balsamic and rice vinegar, soy sauce and sugar in a pan and bring to the boil.
Cut the Tofu into strips and once the soup boils, add the tofu.
Let this simmer on low heat for 5 minutes.
Mix the cornstarch with some water and add it to the soup. Turn the heat up again and let it thicken for a few minutes. Then turn the heat down again.
Beat the eggs in a bowl and add them to the soup in a small stream while stirring.
Add the sesame oil and (white) pepper and turn off the heat.
Cut a few spring onion stems and add them to the soup.
And now it’s ready to serve.
Enjoy your meal.
