8ozfirm tofupressed in towels to drain excess liquid, diced
4green onionsthinly sliced
1tsptoasted sesame oil
Sea salt and WHITE pepperto taste (black pepper will work too)
Instructions
In a large Dutch oven or heavy-bottomed pot combine 7½ cups of chicken broth with the sliced shiitake mushrooms, drained bamboo shoots, rice vinegar, soy sauce, ground ginger, and chili garlic sauce together then bring to a simmer over medium heat; stirring occasionally.
While the soup comes to a simmer, combine the remaining 1/2 cup of chicken broth with the cornstarch. Whisk until well combined and completely smooth; set aside.
Once the soup has reached a simmer, stir in the whisked cornstarch mixture and stir for a minute or two until the soup has thickened.
Continue stirring the soup in a circular motion and slowly drizzle in the well-whisked eggs in a thin stream (while still stirring the soup) to create the egg ribbons.
Add the diced tofu, half of the green onions, and sesame oil; stir to mix.
Taste and season with sea salt and white pepper, to taste.
Serve immediately garnished with the remaining green onions and with more soy sauce and chili sauce on the side. Enjoy.