STEPS

1) Slice the mushrooms, then slice the scallions thinly, and on the bias (diagonally).

2) Drain the tofu and use a paper towel to absorb any extra moisture. Dice the tofu into 1/4 inch cubes.

2) Heat the broth in a large pot or dutch oven, then slowly add the xanthan gum while stirring the pot. (Xanthan gum is used to thicken the soup instead of cornstarch. Xanthan gum gelatinizes quickly, so you could alternatively mix the xanthan gum with 2 cups of hot broth in a blender, then add the mixture back to your main cooking vessel).

3) Add the mushrooms, scallions, soy sauce, rice wine vinegar, sambal oelek, and bring the soup up to a hard simmer.

4) Crack your eggs into a measuring cup or bowl, and beat the whites and yolks together until evenly combined.

5) Stir the simmering soup with a large serving spoon, and slowly add the beaten eggs.

6) Add the toasted sesame oil, tofu, and salt & white pepper to taste.

Serve immediately, refrigerate or freeze leftovers for easy storage.

INGREDIENTS
8 cups broth (chicken, vegetable, or beef)

10 ounces mushrooms of choice

10 ounces extra firm tofu

3 large eggs

3  scallions or green onions

1/4 cup rice wine vinegar

1/4 cup light soy sauce

2 teaspoons ground ginger

2 teaspoons sambal oelek (chili garlic sauce)

1 teaspoon toasted sesame oil

1/4 - 1/2 teaspoon xanthan gum (can omit for thinner texture)

Kosher salt and white pepper to taste