You won’t believe the rich, flavorful broth:
littlespoonfarm.com

Prep time: 5 minutes
Cook time: 15 minutes
Total Time: 20 minutes
Servings: 5

INGREDIENTS:

• 6 cups beef broth
• ½ cup sliced mushrooms
• ¼ cup soy sauce (regular or reduced sodium)
• ¼ cup rice wine vinegar (or white vinegar)
• ½ TBS sriracha or Chili Garlic Hot sauce
• 1 tsp white pepper
• 3 TBS cornstarch
• 3 TBS cold water
• 2 large eggs (well beaten)
• 2 cloves garlic (minced)
• 6 oz. firm tofu (sliced into thin strips)
• 2 green onions (sliced)

DIRECTIONS:

• Simmer: Bring the broth to a simmer over medium high heat in a large saucepan. Add the mushrooms, soy sauce, vinegar, sriracha, white pepper and garlic. Continue to simmer for 5 minutes.
• Thicken: In a small bowl, whisk together the corn starch and cold water to make the slurry. Add it to the soup and stir well. Simmer for 5 minutes or until the soup starts to thicken.
• Swirl in the eggs: Pour the beaten eggs into the soup while gently stirring the soup in a circular motion.
• Add tofu: Add the sliced tofu and green onions, stir and remove the saucepan from the heat. Serve immediately.

NOTES:

• I usually use a few shakes of MSG to really enhance the flavor