Foto: RecipeGirl
Bahan-bahan
- 6 whole dried mushrooms
- 4 cups chicken broth
- 3 tablespoons rice vinegar
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon chili-garlic sauce
- 1 teaspoon dark sesame oil
- 8 ounces reduced-fat soft tofu, (drained and cut into ½-inch cubes)
- One 8-ounce can bamboo shoots, (drained and thinly sliced)
- 2½ tablespoons cornstarch
- 3 tablespoons water
- 1 large egg white, (lightly beaten with 1 tablespoon water)
- chopped green onions for garnish, (optional)
Langkah-langkah
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In a small bowl, combine the dried mushrooms with enough hot water to cover by 2 inches; let stand 15 minutes, and then drain.
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In a large saucepan, bring the broth, vinegar, soy sauce, chili-garlic sauce and sesame oil to a boil. Add the drained mushrooms, tofu and bamboo shoots. Reduce the heat and simmer 10 minutes.
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Combine the cornstarch and water in a small bowl; stir in about ¼-cup of the hot liquid, and then return to the pan. Cook, stirring constantly, until the mixture boils and thickens slightly, about 1 minute.
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Remove from the heat; slowly drizzle the egg mixture into the soup while stirring in a circular motion. Serve immediately.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
💰 Estimasi Harga
📋 Rincian Harga Bahan (8% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| dried mushrooms | 6 whole | - | - |
| chicken broth | 4 cups | - | - |
| rice vinegar | 3 tablespoons | - | - |
| reduced-sodium soy sauce | 2 tablespoons | - | - |
| chili-garlic sauce | 1 tablespoon | Rp 140.000/kg | Rp 2.100 |
| dark sesame oil | 1 teaspoon | - | - |
| reduced-fat soft tofu | 8 ounces | - | - |
| One 8-ounce can bamboo shoots | - | - | - |
| cornstarch | 2.5 tablespoons | - | - |
| water | 3 tablespoons | - | - |
| egg white | 1 large | - | - |
| chopped green onions for garnish | - | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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