Ingredients

Scale

1 quart chicken broth
4 – 6 oz. fresh mushrooms, sliced
3.5 oz. firm tofu, rinsed and chopped into small strips
1 oz. pork butt, slivered (about 1/2 cup)
1/2 cup canned shredded bamboo shoots
2 Tablespoons corn starch
2 Tablespoons cider vinegar
1 large egg, beaten
1/4 cup finely minced scallions
3/4 teaspoon sugar
1/2 teaspoon ground white pepper

Instructions

In a medium saucepan, bring the chicken broth to a boil. Add the mushrooms, tofu, pork, and bamboo shoots and return to a boil.
Meanwhile, in a small bowl, whisk the cornstarch with the vinegar. When soup has returned to a rolling boil, slowly stir in the cornstarch slurry, stirring constantly until thickened, 1 – 2 minutes.
Remove from heat and, while stirring, add the egg in a thin stream, then stir in the scallions, sugar and white pepper. Enjoy!

Notes

This soup comes together very quickly, so chop all your ingredients ahead of time!

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.