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 or black pepper
1
egg, beaten