This recipe is a flavorful and healthy change from the usual and is one of my family’s favorites.
Prep Time: 15 Minutes
Total Time: 30 Minutes
4 Stars
INGREDIENTS
- 5-8 fresh shiitake mushroom ( any mushroom you like)
- 6 cups canned low-sodium chicken or vegetable broth
- 2 tablespoons vegetable oil
- 3 garlic cloves, thinly sliced
- 2 tablespoons grated fresh ginger
- 1/4 red chili flake
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 teaspoon toasted sesame oil
- 1 package firm tofu, drained and cut into 1/2-inch cubes
- 1 cup shredded cooked chicken
- 2 tablespoons cornstarch mixed with 3 tablespoons water (optional)
- 1 large egg, beaten
- Salt, to taste
- Pepper, to taste
- Garnishes: thinly sliced scallions
PREPARATION:
Heat vegetable oil in large saucepan over medium heat. Add garlic, ginger, chili. Stir in mushrooms. Cook about 2 minutes. Add chicken stock, soy sauce, vinegar, and sesame oil; simmer about 3 minutes. Add tofu and chicken, and simmer about 3 minutes or until heated through. Stir in cornstarch mixture to thicken, if desired, and simmer about 2 minutes. Gently stir in egg to form thin ribbons. Season with salt and pepper, and serve. Garnish with scallion.