Ingredients
- 1 liter chicken broth
- 150 g tofu, cut into batons
- 100 g shiitake mushrooms, sliced
- 1 carrot, julienned
- 1 egg, beaten
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon white pepper
- 2 tablespoons cornstarch
- 1 teaspoon chili oil
Step-by-step
Using a different robot? Switch it here:
- Put the broth, mushrooms and carrot in the mixing bowl and set 10 min/100°C/speed 1.
- Add the tofu, soy sauce, vinegar, white pepper and chili oil and cook 4 min/100°C/reverse/spoon speed.
- Dissolve the cornstarch in cold water, add to the mixing bowl and set 3 min/100°C/speed 2 until thickened.
- With the blades running at speed 2, pour the beaten egg in a thin stream through the lid opening to form ribbons.
- Serve piping hot.
Tips
- Pour the egg in a thin stream for delicate ribbons.
- Adjust the vinegar and chili to your taste.
Guide: Thermomix without Cookidoo
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