Ingredients
Scale
- 6 cups halal beef broth or chicken broth
- 1/2 cup bamboo shoots, sliced into matchsticks
- 1/2 cup wood ear mushrooms or shiitake mushrooms, thinly sliced
- 1/4 cup soy sauce (or liquid aminos)
- 1/4 cup rice vinegar
- 1 teaspoon ground white pepper (adjust to your heat preference)
- 1/2 teaspoon ground ginger
- 200g firm tofu, cut into small cubes
- 150g lean beef, cut into very thin strips
- 3 tablespoons cornstarch mixed with 1/4 cup cold water
- 2 large eggs, lightly beaten
- 1 teaspoon toasted sesame oil
- 2 green onions, thinly sliced
- Fresh cilantro for garnish (optional)
Instructions
- Pour the beef or chicken broth into a large pot and bring it to a gentle boil over medium-high heat.
- Add the thinly sliced beef, mushrooms, and bamboo shoots to the pot. Let them cook for about 3 to 4 minutes until the beef is no longer pink.
- Stir in the soy sauce, rice vinegar, ground ginger, and white pepper. Lower the heat to medium and let the soup simmer for another 5 minutes to blend the flavors.
- Gently add the tofu cubes to the pot. Be careful not to break them while stirring.
- Give your cornstarch and water mixture a quick stir to make sure it is smooth. Slowly pour it into the simmering soup while stirring constantly. The soup will begin to thicken and look glossy.
- Turn the heat down to low. Hold a fork or chopsticks over the pot and slowly drizzle the beaten eggs into the soup in a thin stream. Wait 10 seconds before stirring gently to create long, pretty egg ribbons.
- Remove the pot from the heat. Stir in the toasted sesame oil.
- Ladle the hot soup into bowls. Top with fresh green onions and cilantro before serving.
- Cook Time: less than thirty minutes