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Ingredients35 m servings 317 cals
Original recipe yields 3 servings (3 cups)
- Stir vinegar and cornstarch together in a bowl.
- Combine chicken broth, water, bamboo shoots, shiitake mushrooms, garlic, ginger root, soy sauce, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil. Reduce heat to low; cover and simmer for 5 minutes. Remove lid and add tofu. Return to a boil; slowly drizzle in egg while stirring. Stir in cornstarch mixture.
- Simmer soup over medium heat until broth has thickened slightly, about 3 minutes. Top with green onions.
Per Serving: 317 calories; 4.1 g fat; 66.9 g carbohydrates; 13 g protein; 68 mg cholesterol; 1402 mg sodium. Full nutrition
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