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Ingredients
  • 2 tablespoons corn starch 3 tablespoons water
  • 1 can 14.5 oz/411 g chicken broth (preferred) or vegetable broth
  • 1 ½ cups water
  • 8 oz soft tofu cut into strips
  • 6 oz white button mushroom stems trimmed and caps quartered
  • 3 tablespoons soy sauce
  • 2 ½ tablespoons Chinese vinegar, apple cider vinegar or rice wine vinegar
  • 1 teaspoon dark soy sauce for coloring purpose
  • 3 dashes ground white pepper or black pepper
  • 1 egg beaten
  • 1 teaspoon chili oil, optional
  • 1 tablespoon chopped scallion, optional
Steps
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