|8 cups / 2 litres||low-sodium chicken or vegetable broth|
|8-10 ounces /240 - 300 grams||shiitake mushrooms, stems discarded and thinly sliced|
|1||large carrot, cut into 1-inch matchsticks|
|1/4 cup / 60 ml||rice vinegar|
|1/4 cup / 60 ml||low-sodium soy sauce|
|2 tsp / 10 ml||ground ginger|
|1/4 cup / 60 ml||cornstarch|
|2||large eggs, whisked|
|8 ounces / 250 g||firm tofu, cut into 1/2 inch cubes|
|4||green onions, thinly sliced|
|1 tsp / 5 ml||sesame oil|
|salt and pepper, to taste|
|8 cups / 4 litres||loosely packed baby spinach|
Set aside 1/4 cup (60 ml) of the broth for later use.
Add the remaining broth, mushrooms, carrots, rice vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot and stir to combine. Heat over medium-high heat until soup reaches a simmer.
While the soup is reaching a simmer, whisk together 1/4 cup (60 ml) of set aside broth with the cornstarch until smooth. Once the soup is simmering, stir in cornstarch mixture and stir for one minute or until soup has thickened.
Continue stirring the soup in a circular motion, then drizzle in the whisked eggs in a thin stream while stirring the soup to create ribbons. Stir in the tofu (add more than the recipe calls for if you like), half of the green onions and sesame oil. Season with salt and pepper if desired. Add more vinegar if you like a more sour soup, or more chili garlic sauce if prefer more spice.
Serve soup. Garnish with green onions and 1 cup of loosely packed baby spinach. The spinach will wilt into the soup.
Makes 8 servings.
|Serving Size||Per Serving|