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Wrap your Tofu in 2 layers of paper towel and put the bamboo shoot can on top to drain.
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In a dutch oven bring your Chicken Stock, Mushrooms, Soy Sauce & Pepper to a boil and reduce to a simmer - cook 5-10 minutes.
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Remove your Tofu from the paper towel and cut into matchsticks along with the bamboo shoots.
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Add Tofu & Bamboo Shoots, to simmering broth, cook approx. 5 minutes more. This is flexible, but you don't want to cook the tofu into mush.
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Stir water and cornstarch together and add into your soup, bring to a boil to thicken and reduce to a low simmer. Add Vinegar, chili paste or hot sauce to your taste and white parts of green onion and bring back to a simmer.
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Beat egg in a small bowl and stir soup rapidly in one direction with one hand and drizzle egg into soup with the other. This causes the striations of egg to form and the egg cooks as soon as it hits the hot soup!
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Garnish with a bit of the green onion bits left over
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Enjoy!