A flavorful and aromatic hot and sour soup with tender tofu, mushrooms, vegetables, and a fragrant broth. It strikes the perfect balance of tanginess, heat, and delicate texture. Made with vegetable broth, spices, and silky egg ribbons, this dish offers a rich, deep flavor and a satisfying consistency. An ideal choice for those looking for something warming, hearty, yet light at the same time.
If using dried shiitake mushrooms, soak them in water for 1 hour until they soften and regain their texture.
Thinly slice the green onions and cut the carrot into thin strips.
Heat sesame oil in a pot over medium heat. Add chili flakes, green onions, and carrots. Sauté for 1-2 minutes until fragrant.
Pour in the mirin and let it cook for about a minute to allow the alcohol to evaporate.
Add the vegetable broth, soy sauce, and sugar. Bring to a boil.
Cut the tofu and gently add it to the broth.
Squeeze excess water from the shiitake mushrooms and slice them. Separate the shimeji mushrooms into smaller clusters. Add them to the soup and simmer for 10 minutes.
Mix cornstarch with 100 ml of water until fully dissolved. Slowly pour the mixture into the soup, stirring constantly to prevent lumps. Let it simmer for another 3-5 minutes until the soup thickens.
Turn off the heat. Lightly beat the egg, then slowly drizzle it into the soup in a thin stream, making circular motions. Let it sit for 30 seconds before gently stirring to form delicate egg ribbons.
Stir in the white vinegar, taste, and adjust the seasoning with salt if needed.
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