8 cups water
6 Tbsp. white vinegar
4 Tbsp. soy sauce
5 tsp./cubes chicken bouillon
1 tsp. chili oil
1/2 tsp. ground pepper
8 oz. super firm cubed tofu
10 oz. cooked chicken, small chunks (optional)
8 oz. can bamboo shoots
6 Tbsp. water
4 Tbsp. cornstarch
2 eggs, beaten
4 green onions, sliced
2 tsp. sesame oil
1) Combine 8 cups water, vinegar, soy sauce, bouillon, chili oil, and pepper in a large soup pot. Bring to a boil over high heat, then reduce to medium and simmer for a few minutes.
2) One handful at a time, squeeze the tofu cubes and drain well. Add tofu to the pot with the chicken and bamboo shoots and bring back to a simmer.
3) Blend 6 Tbsp. water with cornstarch, until smooth, and stir into soup. Heat for a few minutes to thicken the broth.
4) Remove pot from heat. Stirring in one direction, slowly pour in beaten eggs. Stir in the green onions and sesame oil and serve. Makes 6 large servings as a meal, or more as a side.
Nutrition Information:
(1 of 6 large servings, with chicken)
Calories- 277.5, Total Fat- 16.5g (Saturated Fat- 3.3g, Polyunsaturated Fat- 6.0g, Monounsaturated Fat- 5.3g), Cholesterol- 100.2mg, Potassium- 479.6mg, Total Carbohydrate- 10.6g (Dietary Fiber- 1.3g, Sugars- 1.6g), Protein- 23.0g
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