Tangy Heat Soup (Printable Version)
A zingy, warming bowl with tofu, mushrooms, and colorful veggies. Takes just 20 minutes to make.
# What You'll Need:
→ Broth Mix
01 -
4 cups reduced-salt chicken broth
02 -
½ tablespoon light soy sauce
03 -
2 teaspoons black soy sauce
04 -
1 teaspoon toasted sesame oil
05 -
1 teaspoon powdered chicken stock cube
06 -
¼ teaspoon plain white sugar
07 -
2 tablespoons rice vinegar
08 -
Salt and ground white pepper as needed
→ Add-ins and Protein
09 -
½ cup enoki mushrooms with bottoms trimmed (or small white mushrooms)
10 -
5 black mushrooms, thinly cut
11 -
¼ cup matchstick-cut carrots
12 -
1–2 tablespoons sliced red pepper (skip if you don't like heat)
13 -
½ cup silken tofu, sliced into thin ¼-inch strips (or firmer tofu types)
14 -
1 scallion, chopped small
15 -
2 large eggs, whisked
→ Soup Thickener
16 -
2 tablespoons corn or potato starch
17 -
¼ cup cool water
# Step-by-Step Guide:
01 -
Stir together the starch and cool water in a small bowl until smooth. Put aside for later.
02 -
Add chicken broth to a medium pot. Mix in light soy sauce, black soy sauce, sugar, powdered stock cube, and sesame oil. Mix thoroughly.
03 -
Put the lid on and heat the mixture until it bubbles on medium-high.
04 -
When bubbling starts, turn heat down to low-medium and drop in black mushrooms, carrots, enoki mushrooms, and red peppers. Let cook with lid off for 1–2 minutes.
05 -
Lower the heat more and carefully add the thin tofu strips. Stir very lightly.
06 -
Pour in the starch mixture to give the soup some body. Let it simmer about 30–60 seconds.
07 -
While moving your spoon in circles through the soup, slowly drizzle in beaten eggs. Stir again to make nice egg strands.
08 -
Toss in scallions, then flavor soup with rice vinegar, salt, and white pepper until it tastes good to you. Enjoy while hot.
# Additional Notes:
01 -
You can add more vinegar or chili depending on whether you want a tangier or spicier bowl.