|
2 |
Bring the
broth, soy sauce, chili-garlic sauce, vinegar,
and sesame oil to a boil in a large saucepan.
Add the drained mushrooms, tofu and bamboo
shoots. Reduce heat and simmer 10 minutes.
Combine the cornstarch and water in a small
bowl; stir in about ¼-cup of the hot liquid,
then return to the pan. Cook, stirring
constantly, until the mixture boils and thickens
slightly, about 1 minute. Remove from the heat;
slowly drizzle the egg mixture into the soup
while stirring in a circular motion. Serve
immediately. |