In a deep bowl, start by combining the mushrooms with hot water and let them hydrate for 20 minutes.
In another deep bowl, mix rice vinegar, soy sauce, and 1 tablespoon of cornstarch.
Remove the mushrooms from the water and slice them into strips.
In a pot over medium heat, cook the chicken broth, mushrooms, and the water in which the mushrooms were hydrated. Allow it to boil, cover, and cook for 3 more minutes.
Add 3 more tablespoons of cornstarch to the soup and allow it to continue cooking over medium heat until it thickens slightly.
Add the tofu and egg and continue cooking, using a spoon or a whisk to beat the soup while it cooks.
Remove from heat and garnish with scallions. Serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?