1 Gal Water
1 Oz Vegetable base
3 Oz Cornstarch
3 Oz Water
5 Oz Bamboo shoots, drained Sliced thinly
6 Oz Tofu, extra firm Cut in ¾ inch x ¾ inch cubes
8 Oz Mushrooms Sliced thinly
3 Ea Eggs Beaten
2 Oz Red wine vinegar
1 Oz Balsamic vinegar
3 ½ Oz Soy sauce
1 Tsp Crushed red pepper flakes
½ Cup Scallions Sliced thinl
1. Bring water to a boil, add vegetable base and stir to dissolve. Make slurry with
cornstarch and water, add to boiling stock and cook for one minute. Simmer.
2. Add sliced bamboo shoots, tofu and mushrooms to stock. Simmer 4 minutes.
3. Whisk eggs in small bowl. Pour eggs in a slow, steady stream into simmering
stock, stirring stock to circulate. Return to low simmer.
4. Whisk together red wine vinegar, balsamic vinegar and soy sauce. Stir into soup
and remove soup from heat. Stir in crushed red pepper flakes. Hold hot for
service at > 160°. Garnish with scallion to serve.