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Ambassador [Associate]
Ambassador [Associate]
  • 542 calories
  • 40 min
  • 4 servings


  • 64 fl oz chicken or vegetable broth
  • 4 eggs
  • 2 (12 oz) pkg extra firm tofu
  • 2 (1 inch) pieces ginger root
  • 1 small bunch green onions (scallions)
  • 2 caps portobello mushrooms
  • 1 lb white mushrooms
  • chili-garlic sauce
  • cornstarch
  • rice vinegar
  • salt
  • soy sauce
  • toasted sesame oil


  1. Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.
    • 2 (12 oz) pkg extra firm tofu
  2. Wash and dry the fresh produce.
    • 2 caps portobello mushrooms
    • 1 lb white mushrooms
    • 2 (1 inch) pieces ginger root
    • 1 small bunch green onions (scallions)
  3. Preheat a large skillet over medium-high heat.
  4. While the skillet heats up, transfer tofu planks to a plate; season with salt and coat with cornstarch on both sides.
    • ½ tsp salt
    • ¼ cup cornstarch
  5. Once the skillet is hot, add oil and swirl to coat the bottom. Add tofu to the skillet and pan-fry, flipping once, until crispy and golden brown, 5-6 minutes per side. Remove to a clean plate and set aside.
    • 2 tbsp toasted sesame oil
  6. Meanwhile, peel and mince or grate the ginger. Transfer to a large pot along with broth, vinegar, soy sauce, oil, chili-garlic sauce, and salt.
    • 64 fl oz (8 cups) chicken or vegetable broth
    • ¼ cup rice vinegar
    • 3 tbsp soy sauce
    • 2 tbsp toasted sesame oil
    • 1 tbsp chili-garlic sauce
    • ½ tsp salt
  7. Remove portobello mushroom stems and scrape out the gills. Cut mushroom caps in half and then crosswise into thin strips. Add to the pot with the broth.
  8. Thinly slice white mushrooms and add to the pot; stir to combine and bring to a boil over high heat.
  9. Meanwhile, in a small bowl, make a slurry by whisking water with cornstarch until smooth.
    • ¼ cup water
    • ¼ cup cornstarch
  10. Once the broth comes to a boil, add the cornstarch slurry in a steady stream while stirring quickly. (Reserve bowl for later use.) Return soup to a boil, then cover and reduce heat to medium-low; let simmer until soup thickens slightly and mushrooms begin to soften, 2-3 minutes.
  11. Slice tofu into thin strips.
  12. Whisk eggs and salt together in the reserved bowl. Slowly pour the egg mixture into the soup, while gently stirring, to separate into strands.
    • 4 eggs
    • ¼ tsp salt
  13. Add tofu to the soup and stir to combine; cover and remove from heat.
  14. Trim green onions and cut crosswise into ¼-inch pieces; stir half of the green onions into the soup (reserving the rest for garnish).
  15. To serve, divide soup between bowls and sprinkle with reserved green onions. Enjoy!

Nutrition per Serving

Net Carbs


  • baking sheet pan
  • chef's knife
  • colander
  • cutting board
  • grater (optional)
  • ladle
  • large pot
  • measuring cups
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • spatula
  • stirring spoon
  • whisk or fork