1tablespoonminced fresh ginger {can use 1 teaspoon ground ginger}
2teaspoonminced garlic
4ozbaby portobello mushroomsthinly sliced
3tablespoonrice vinegar
3tablespoonsoy sauceor tamari sauce
½teaspoonsriracha sauce
6 to 8oz.extra firm tofudrained and cut into pieces, or firm tofu
2 ½tablespooncornstarch
2largeeggs
½cupchopped green onion
1teaspoonsesame oil
Instructions
Pour broth, 2 cups of water, ginger, and garlic into a large soup pot or Dutch oven. Bring to a boil over medium high heat.
Stir in mushrooms, reduce heat to medium, and cook for 5 minutes. Stir in vinegar, soy sauce, sriracha sauce, and tofu. Simmer for 5 minutes.
In a small bowl, whisk together remaining ¼ cup cold water and cornstarch. Stir until completely combined and add to soup. Stir well. Bring to a boil, reduce heat to a simmer, and simmer for 5 minutes, stirring often, until soup thickens.
Whisk together eggs and slowly stream into simmering soup while stirring soup. Remove from heat and stir in green onions and sesame oil.
Taste and adjust seasoning as needed {add more sriracha for hot, vinegar for sour, and/or soy sauce for a little deeper flavor}. Enjoy!