8 cups vegetable broth
1 oz dried shiitake mushrooms
8 oz bamboo shoots, drained and julienned
12 oz firm tofu, drained and sliced
4 cloves garlic, minced
1 Tbsp ginger, grated
1-2 Tbsp chili sauce (sambal oelek, Sriracha, etc.)
1/4 cup ordinary soy sauce
2 tsp dark soy sauce (optional)
1 tsp white pepper
6 Tbsp corn starch
1/4 cup water
4 eggs, beaten
1 Tbsp toasted sesame oil
1/2 cup rice vinegar
4 green onions, sliced (optional)
- Soak dried mushrooms in a few cups of hot broth for half an hour, then slice the mushrooms and combine the mushroom-soaking broth with the remaining broth.
- In a large saucepan, combine the broth, mushrooms, bamboo shoots, tofu, garlic, ginger, chili sauce, soy sauces, and white pepper. Bring to a boil and then simmer for 5 minutes.
- In a small bowl, whisk corn starch and water to form a slurry. Add in slowly to soup and let thicken, about 2 minutes.
- Slowly drizzle in beaten eggs.
- Stir in sesame oil and rice vinegar, and adjust chili or vinegar as needed. Garnish with green onions.