A delightful vegetarian soup with a spicy and tangy flavor, perfect for a cozy meal.
Soak the dried mushrooms in hot water until softened, about 30 minutes.
Use warm water to speed up the soaking process.
Drain and rinse the mushrooms, then slice them thinly.
Ensure the mushrooms are thoroughly rinsed to remove any grit.
In a large pot, combine the water, sliced mushrooms, bamboo shoots, ginger, and salt. Bring to a boil over medium heat.
Stir occasionally to ensure even cooking.
Reduce the heat and simmer for 10 minutes to blend the flavors.
Cover the pot partially to retain the heat.
Stir in the red wine vinegar and red pepper flakes, and cook for another 2 minutes.
Adjust the amount of red pepper flakes to your spice preference.
Mix the cornstarch with a small amount of water to create a slurry, then slowly add it to the soup while stirring.
Stir continuously to avoid lumps forming.
Beat the egg in a bowl, then slowly drizzle it into the soup while stirring to create egg ribbons.
Pour the egg in a thin stream for the best ribbon effect.
Add the soy sauce and tofu, and cook until heated through.
Gently stir to avoid breaking the tofu.
Serve the soup hot, garnished with chopped spring onions.
Serve immediately to enjoy the fresh flavors.
Continue in our app for the best experience
