Hot and Sour Tofu Soup (Suan La Dofu Tang)

• 4 cups vegetable broth
• 1 (12 ounce) package silken tofu, diced
• 2 green onions, chopped
• 1 eggs, beaten
• 1 portobello mushroom, halved and sliced
• 2 cups chopped cabbage
• 1 tablespoon Thai chile sauce
• 1 tablespoon rice vinegar
• 3 tablespoons soy sauce
• 1 teaspoon citric acid powder (optional)

1. Measure broth into a saucepan, and bring to a simmer over medium-low heat.
2. Add tofu and green onions.
3. Slowly drizzle in the beaten egg to make long strands of egg.
4. Add mushrooms and cabbage, and simmer for 5 minutes.
5. Remove from heat, and season with chili sauce, vinegar and soy sauce.
6. Stir in citric acid if using.

vegetable broth, silken, green onions, eggs, portobello mushroom, cabbage, chile sauce, rice vinegar, soy sauce, acid powder

Taken from allrecipes.com/recipe/hot-and-sour-tofu-soup-suan-la-dofu-tang/ (may not work)