3.6
(163)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
In a large (5-quart) pot, combine broth, soy sauce, crushed red pepper, and 2 cups water. Bring to a boil over medium heat. Add mushrooms; reduce heat, and simmer until tender, about 10 minutes.
Step 2
In a small bowl, whisk together 3 tablespoons vinegar and cornstarch. Add to pot; simmer, stirring, until soup is thickened, about 1 minute.
Step 3
Add egg through a slotted spoon, and stir to form ribbons. Stir in tofu. Remove from heat; let stand, covered, 1 minute. Put ginger in a small sieve, and squeeze to release juice into soup (discard solids). Taste; add remaining tablespoon vinegar, if desired. Serve sprinkled with scallions.
Your folders
dishbyrish.co.uk
5.0
(7)
20 minutes
Your folders
budgetbytes.com
4.8
(37)
15 minutes
Your folders
hebbarskitchen.com
4.8
(5)
10 minutes
Your folders
jocooks.com
4.5
(17)
15 minutes
Your folders
jocooks.com
Your folders
foodandwine.com
Your folders
foodandwine.com
Your folders
foodandwine.com
Your folders
cooking.nytimes.com
4.0
(69)
Your folders
gimmesomeoven.com
4.9
(189)
15 minutes
Your folders
recipetineats.com
5.0
(48)
20 minutes
Your folders
recipegirl.com
5.0
(9)
15 minutes
Your folders
recipegirl.com
Your folders
cookidoo.com.tr
20 minutes
Your folders
cookidoo.com.tr
55 minutes
Your folders
gimmesomeoven.com
4.9
(240)
15 minutes
Your folders
khinskitchen.com
5.0
(13)
10 minutes
Your folders
littlespoonfarm.com
4.9
(14)
15 minutes
Your folders
cilantroandcitronella.com
5.0
(1)
10 minutes