Easy recipe for a unique soup!
2 Tbsp canola oil
4 scallions, minced
1 1 inch piece of fresh giner, peeled and minced
1 small garlic clove, minced
3½ cup low sodium chicken broth
12 oz medium-soft tofu, drained and dinced
4 white button mushrooms, thinly sliced
¼ cup rice vinegar
¼ cup soy sauce
1 Tbsp sugar
2 tsp tabasco
1 tsp black pepper
1 Tbsp toasted sesame oil
2 tsp cornstarch
2 eggs, lightly beaten
in a large saucepan, heat the canola oil. Add the scallions, ginger, and garlic and stir-fry over medium-high heat for 2 minutes.
Add the chicken broth and bring to a simmer.
Add tofu, mushrooms, rice vinegar, soy sauce, Tabasco, sugar, pepper, and 2 teaspoons of sesame oil, and return to simmer
whisk the cornstarch with 2 teaspoons of water, and whisk into soup
whisk in the eggs, and simmer 1 minute
drizzle with remaining sesame oil, and serve