Cover shiitake mushrooms with plenty of boiling water. Stand 20 - 30 minutes until soft, drain, then slice thinly. (Discard or reserve liquid for other use)
Add vinegar, shiitake, wood ear mushrooms, bamboo shoots, and tofu into the soup.
Stir, simmer for 10 minutes.
Mix cornflour with water. While stirring soup at a medium pace, slowly pour the cornflour mixture in (ensures no lumps).
When it starts simmering again, stir constantly and slowly pour egg in a thin stream - this will create the signature "egg ribbons".
Taste - add salt if desired, more chilli if you want.
Add shallots and serve!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (399g)|
|Recipe Makes: 1|
|Calories from Fat: 42 (84%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 4652.5mg||160 %|
|Potassium 202.2mg||5 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 1.1g|
|Protein 1g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 50
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!