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1
Meat and Vegetables: Heat the oil in a medium saucepan on high heat.
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2
Note: olive oil has a much lower smoke point than other oils.
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3
Not recomended.
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4
Note: if using cooked meat, skip to step 2.
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5
Add meat if raw.
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6
Cook and stir for about 5 min or until mostly done.
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7
Note: If you want to reduce the heat, wait to add thai pepper or red pepper flakes until step 7.
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8
Add mushroom, carrot, cabbage, and Thai pepper or red pepper flakes.
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9
Cook for another 5 min or until carrots are softened slightly.
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10
If using cooked meat, add now.
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11
Add 1 tablespoon of soy sauce.
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12
Stir until the mixture is coated with the soy sauce.
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13
Add chicken broth or stock.
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14
Note: Read this step completely before doing it.
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15
Add remaining soy sauce and vinegar, one tbs at a time, alternating between soy sauce and vinegar.
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16
Taste after each tablespoon addition to ensure that the flavor is to your liking.
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17
It should have a balanced flavor between salty and sour (you should be able to taste both equally).
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18
Adjust as necessary by adding more or less soy sauce or vinegar.
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19
Combine cornstarch and water in a separate bowl or cup.
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20
Add tofu and cornstarch/water mixture.
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21
If you haven't aready, add the Thai pepper or red pepper flakes now for less heat.
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22
Bring to a full boil.
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23
The broth will thicken slightly.
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24
Critical step: After it reaches a boil, remove from heat for about 30 seconds.
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25
While stirring slowly, slowly drizzle the beaten eggs into the soup.
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26
Note: if the broth is too hot, the eggs will overcook and disintegrate, making a milky broth instead of long ribbons like it's supposed to.
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27
Don't worry, it still makes a tasty soup, although the presentation won't be as great.
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28
Keep the heat off, but finish the soup by adding the sesame oil and white pepper.
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29
Stir to blend.
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30
Provide sliced green onion for garnish.
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31
Serve.
