Here's a savory, healthy, and tangy Filipino hot soup for a heartwarming lunch or dinner. This is a perfect recipe to serve during cold weather for your loved ones!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time18 minutesmins
Course: Soup
Cuisine: Filipino
Servings: 4
Calories: 356kcal
Author: Lainey
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Ingredients
3tablespoonssoy sauce
1tablespoonblack rice vinegar
4teaspoonswhite sugar
½teaspoonsesame oil
¼teaspoonground white pepper
4cupsvegetable broth
½cupthinly sliced carrots
½cupsliced button mushrooms
¼cupsliced radish
½cupdiced firm tofu
2largeeggsbeaten
1tablespoon+ 2 teaspoon cornstarch mixture
½cupshredded cabbage
½teaspoonsalt
Instructions
In a bowl, mix together, combine soy sauce, black rice vinegar, white sugar, sesame oil, and ground white pepper, set aside.
Place the vegetable broth in a pot and bring the mixture to a boil.
Add the sliced carrots, button mushrooms, sliced radish, and allow it simmer for 5 minutes.
Add the diced tofu, the soy sauce mixture, and the water-cornstarch mixture and continue simmering for another 2 minutes.
Add the shredded cabbage, beaten eggs and continue to cook for another 2 minutes.
Season with salt then transfer to a serving bowl and serve immediately.