Mom & Dad's Nourishing Chinese 4 Herb aka Four Flavours Tofu Herbal Soup Recipe 四味汤 | FullHappyBelly

tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Tempeh is higher in protein, while silken tofu is more affordable.

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more commonly available and less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offer a similar flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

Bring chicken broth to a simmer in a large pot over medium heat.

Add sliced shiitake mushrooms and bamboo shoots; cook for 3-4 minutes until tender.

Stir in diced tofu and shredded carrots; simmer for another 2-3 minutes.

In a small bowl, mix soy sauce, rice vinegar, and sesame oil; add to the pot.

Season with white pepper, ginger, and minced garlic; stir well.

In a separate bowl, whisk cornstarch with water to create a slurry; add to the soup.

Cook for 1-2 minutes until the soup thickens slightly.

Beat an egg in a bowl; slowly drizzle into the simmering soup while stirring gently.

Add chopped green onions and adjust seasoning to taste.

Serve hot, garnished with additional green onions if desired.

Cooking Techniques

Spice Level:

Allergens