| Prep time: | 15 Min |
| Cook time: | 10 Min |
| Ready in: | 25 Min |
| SERVINGS: |
| Original yield: 2 servings |
INGREDIENTS
* 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)
DIRECTIONS
* Measure broth into a saucepan, and bring to a simmer over medium-low heat. Add tofu and green onions. Slowly drizzle in the beaten egg to make long strands of egg. Add mushrooms and cabbage, and simmer for 5 minutes. Remove from heat, and season with chili sauce, vinegar and soy sauce. Stir in citric acid if using.
