Preparation Time: 15 min.
Difficulty: Novice
Total Calories: 230 kcal
Ingredients:
- 500ml of chicken broth
- 100g of firm tofu, cubed
- 50g of shiitake mushrooms, sliced
- 1 medium carrot, julienned
- 50g of bamboo shoots, sliced
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 2 teaspoons of cornstarch mixed with 2 tablespoons of water
- 2 tablespoons of chopped green onions
- 1 teaspoon of sesame oil
- 1 teaspoon of white pepper
- 1 egg, lightly beaten
Kitchen Tools Needed:
- saucepan
- whisk
- measuring cups
- ladle
Instructions:
- In a saucepan, bring the chicken broth to a simmer over medium heat.
- Add the cubed tofu, sliced shiitake mushrooms, julienned carrot, and bamboo shoots to the broth. Cook for about 5 minutes until the vegetables are tender.
- Stir in the soy sauce, rice vinegar, and white pepper, and let it simmer for another 2 minutes.
- Mix the cornstarch and water to form a slurry, then gradually stir it into the soup to thicken.
- Slowly pour the beaten egg into the soup while stirring gently to create egg ribbons.
- Remove from heat and stir in the sesame oil and chopped green onions.
- Ladle the soup into bowls and serve hot.
Macros:
- Total Calories: 230kcal
- Carbs: 20g
- Proteins: 25g
- Fats: 10g
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