|mmm, this opens up the airways!|
Necessity provided me with the opportunity to make my own. Let me know if you try it and what you think?
4 cup(s) fat-free chicken broth
2 tbsp rice vinegar
2 tsp asian hot sauce, or chili paste, (or to taste, start with a little and add until it seems like it carries the right punch) I used srirachi sauce
2 cup(s) mushroom(s), sliced (I prefer crimini, but white, shitake or any kind of mushroom will work just fine)
9 oz firm tofu
1 tbsp cornstarch, mixed with 2 tbsp water
1 tbsp soy sauce
1 tsp raw sugar
1 tsp diced ginger, fresh
2 medium scallion(s), sliced
optional - 1/3 cup(s) bamboo shoots, sliced
Dice up your tofu, mushrooms and bamboo shoots
In a soup pot, stir together the chicken broth, vinegar,sugar, ginger, hot sauce, soy sauce, mushrooms, bamboo shoots and tofu.
Bring to a simmer and cook for five (5) minutes.
Stir in cornstarch and simmer two (2) minutes more. Scramble eggs in a bowl, slowly stir into hot soup.
Serve, sprinkling each bowl with sliced scallions.
Like most of my other recipes – you add more of what you want and less of what you don’t. I love mushrooms – so I add a lot. Tofu regularly goes on sale for $0.99 a container (it seems like it’s on sale a lot at Safeway?) and this can be a great meal to whip up when you find a good deal on mushrooms. I think this soup would freeze just fine.
Let me know what you think!