Servings: 6

8 cups of Beef or Chicken Broth 8 cups of Beef or Chicken Broth
8oz baby bella mushrooms, sliced 8oz baby bella mushrooms, sliced
2 tbsp Rice Vinegar 2 tbsp Rice Vinegar
¼ cup Soy Sauce ¼ cup Soy Sauce
2 tsp Ground Ginger 2 tsp Ground Ginger
1 tsp Red Chili Sauce (sriracha) 1 tsp Red Chili Sauce (sriracha)
3 Cloves of minced garlic 3 Cloves of minced garlic
½ cup Cornstarch ½ cup Cornstarch
3 large eggs, whisked 3 large eggs, whisked
8 ounces firm tofu (cut into cubes or strips) or bacon or chicken 8 ounces firm tofu (cut into cubes or strips) or bacon or chicken
4 green onions chopped 4 green onions chopped
 
Optional Optional
8oz can of sliced bamboo shoots 8oz can of sliced bamboo shoots
Dash of sesame oil when serving Dash of sesame oil when serving

Cook meat if using.
In a large stock pot add 8 cups of broth, mushrooms, garlic, rice vinegar, soy sauce, ginger, and red chili sauce. Stir to combine and leave to simmer.
Once the main soup has come to a simmer, sprinkle in the cornstarch in small amounts very slowly so it doesn’t clump together and stir into soup.
Continue stirring in a circular motion and slowly pour in whisked eggs.
Add in tofu (or meat), green onions and flavor with salt and white pepper to taste.

We used water and beef powder, which was very salty - next time try doing powder for only 6 cups of water.  We used water and beef powder, which was very salty - next time try doing powder for only 6 cups of water.
I also added spinach.  I also added spinach.
This recipe has double the cornstarch as normal to make it thicker, might try half the amount next time.  This recipe has double the cornstarch as normal to make it thicker, might try half the amount next time.