- Chicken broth
- Soy sauce
- Carrots, julienned or matchsticks
- Celery, julienned
- Mushrooms, sliced or julienned
- Silken tofu, sliced into strips
- Pork, ground or sliced into thin strips
- Red pepper flakes
- Chili oil or “fire oil”
- Vinegar
- Cornstarch
- Sesame oil
- 1 egg, beaten
Bring chicken broth to a boil and cook the pork. Add a bit of vinegar to taste, the pork, and all remaining ingredients except the sesame oil and egg. Allow to simmer until the vegetables have had a chance to soften.
Scramble the egg in a small bowl. Drizzle the egg into the hot soup. It will cook as it is drizzled in. Give it a few stirs, add some sesame oil, and you’re good to go.
For extra heat, ad a little chili or fire oil at the very end. Be careful with it if you haven’t used it before, as it can creep up on you.
You can use regular tofu instead of silken, but it gets really chewy. As in pencil eraser chewy.
Best part: the only notable carbs in this recipe are in the carrots. I haven’t done the math, but I don’t know that most people can eat enough of this soup at a single sitting to have a full meal’s worth of carbs. So it’s a good side with other Chinese food or even just on its own.