This rich Chinese soup is made with a chicken broth, egg, tofu, mushrooms and soy sauce. It is very rich and has a spicy touch.
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Ingredients5 portions
Preparation
In a deep bowl start by combining the mushrooms with the hot water and allow them to hydrate for 20 minutes.
In another deep bowl, mix the rice vinegar, soy and 1 tablespoon cornstarch.
Remove the mushrooms from the water and cut into strips.
In a saucepan over medium heat, put the chicken stock, the mushrooms and the water where the mushrooms were hydrated. Allow to boil, cover and cook for 3 more minutes.
Add 3 tablespoons more cornstarch to the soup and allow it to continue cooking over medium heat until it is somewhat thicker.
Add the tofu and the egg and continue cooking, with a spoon or a whisk, whisk the soup while cooking.
Remove from heat and garnish with green onions. Serve
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