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Export 15 ingredients for grocery delivery
Step 1
Slice vegetables and tofu and set aside. Mix together cornstarch slurry and beat eggs in two separate bowls.
Step 2
Heat wok or heavy bottomed pot on high and add 1/2 tbsp of oil. Add chilis and saute for 1 minute and remove once the chilis have infused in the oil.
Step 3
In the pot, pour in 8 cups of chicken stock and season with white pepper, sugar, msg, light soy sauce and dark soy sauce, and sesame oil. Mix and season with salt to taste.
Step 4
Add sliced mushrooms, bamboo shoots, and tofu and mix well. Cover and bring to a boil.
Step 5
Uncover the pot and mix in the cornstarch slurry and stir until the broth has thickened to your preference.
Step 6
Turn heat to low, then pour in the beaten egg in a steady stream into the soup while simultaneously mixing the soup with a ladle to form egg ribbons throughout the soup
Step 7
Add 3 tbsp of white vinegar and additional sesame oil to taste. Mix together, garnish with green onions and serve.
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