In this recipe for a popular Chinese dish, an egg is stirred into the simmering soup to form tiny ribbons. For more flavor, add a teaspoon of toasted sesame oil just before serving.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
In a large (5-quart) pot, combine the broth, soy sauce, red pepper flakes, and 2 cups water. Bring to a boil over medium heat. Add the mushrooms; reduce the heat, and simmer until tender, about 10 minutes.
Step 2
In a small bowl, whisk together 3 tablespoons of the vinegar and the cornstarch. Add to the pot; simmer, stirring, until the soup is thickened, about 1 minute.
Step 3
Add the egg through a slotted spoon, and stir to form ribbons. Stir in the tofu. Remove from the heat; let stand, covered, for 1 minute. Put the ginger in a small sieve, and squeeze to release its juice into the soup (discard the solids). Taste; add the remaining tablespoon vinegar, if desired. Serve sprinkled with the scallions.
Preparing Tofu
Step 4
Be sure to drain the tofu thoroughly before adding it to the soup so it will soak up the flavor of the broth.
