Tangy Asian Broth (Printable Version)
# What You'll Need:
→ Soup Base
01 -
4 cups reduced-salt chicken broth
02 -
½ tablespoon light soy sauce
03 -
2 teaspoons black soy sauce
04 -
1 teaspoon toasted sesame oil
05 -
1 teaspoon chicken stock powder
06 -
¼ teaspoon white sugar
07 -
2 tablespoons rice vinegar
08 -
Salt and ground white pepper as needed
→ Vegetables and Protein
09 -
½ cup enoki mushrooms with bottoms cut off (or sliced white mushrooms)
10 -
5 black mushrooms, cut into strips
11 -
¼ cup matchstick carrots
12 -
1–2 tablespoons sliced hot red pepper (skip if you want)
13 -
½ cup silken tofu, sliced into thin rectangles (or firmer tofu types)
14 -
1 scallion, chopped small
15 -
2 large eggs, whisked
→ Thickening Agent
16 -
2 tablespoons corn starch or potato starch
17 -
¼ cup cool water
# Steps to Follow:
01 -
Stir together corn starch and cool water in a little bowl until smooth. Put aside for later.
02 -
Pour chicken broth into a medium pot. Add light soy sauce, black soy sauce, sugar, chicken stock powder, and sesame oil. Mix everything well.
03 -
Put the lid on and let the mixture come to a boil over medium-high flame.
04 -
When bubbling, turn heat down to low-medium and drop in black mushrooms, carrots, enoki mushrooms, and hot peppers. Let cook without lid for 1–2 minutes.
05 -
Lower the heat more and carefully add the tofu strips. Stir very gently so they don't break.
06 -
Pour in the starch mixture to give the soup some body. Let it bubble for 30–60 seconds.
07 -
Stir the soup in circles while slowly drizzling in the beaten eggs. Stir again to make pretty egg streaks.
08 -
Toss in scallions, then add rice vinegar, salt, and white pepper until it tastes good to you. Serve it steaming hot.
# Additional Tips:
01 -
You can add more vinegar or peppers if you want your soup tangier or spicier.