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Export 10 ingredients for grocery delivery
Step 1
Bring chicken stock to a boil in a soup pot.
Step 2
Meanwhile, heat oil in a frying pan over medium high heat and sauté garlic and ginger until fragrant. Add this to the chicken stock.
Step 3
Add mashed/crumbled tofu to the chicken stock and season with salt and pepper. Adjust taste as needed.
Step 4
(Optional) Add Shaoxing wine, if using.
Step 5
To thicken the soup, add corn starch slurry to the pot and stir for 2 minutes until the soup is thicken. Turn off heat.
Step 6
Pour the egg into the soup in a steady stream, and quickly stir in a clockwise direction until thin shreds are formed.
Step 7
Serve with thinly sliced scallions and a couple drops of sesame oil per serving.
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