INGREDIENTS
2 tbsp
cornstarch + 3 tablespoons water
1 can
(14.5 oz/411 g chicken broth (preferred) or vegetable broth)
1 1/2 cups
water
8 oz
soft tofu (cut into strips)
6 oz
white button mushroom (stems trimmed and caps quartered)
3 tbsp
soy sauce
2 1/2 tbsp
Chinese vinegar, apple cider vinegar or rice wine vinegar
1 tsp
dark soy sauce (for coloring purpose)
3 dashes
ground white pepper or black pepper
1
egg (beaten)