Ingredients
2 tbsp cornflour + 3 tbsp water
410 g chicken broth
1½ cups water
½ tsp SIDS CRAZY SALT
250 g soft tofu cut into strips
170 g button mushrooms, sliced
3 tbsp light soy sauce
2½ tbsp apple cider vinegar or rice wine vinegar
1 tsp dark soy sauce, for colouring
¼ tsp NY cut pepper
1 egg beaten
Directions
Whisk the cornflour and water together and set aside.
Add chicken broth, water and SIDS CRAZY SALT to a medium-sized soup pot and bring to the boil. Add tofu and mushrooms then cook for 2 minutes. Add soy sauce, vinegar, dark soy sauce and pepper. Stir to combine well. Add in the cornflour mixture, stir continuously to thicken the soup. Turn off the heat. Swirl the beaten eggs into the soup, count to 10 then use a pair of chopticks to stir in a clockwise direction, for 3 times. This will form the silken egg threads in the soup that looks very pretty.
Dish out and serve immediately.
