Ingredients

• 6 cup vegetable stock
• 3 tablespoon miso paste
• 2 tablespoon rice vinegar
• 1.5 tablespoon sriracha
• 8 ounce firm tofu, cubed
• 1 cup mushrooms, sliced
• 0.5 cup bamboo shoots, thinly sliced
• 0.5 cup water chestnuts, thinly sliced
• 2 eggs, beaten
• 1 teaspoon sesame oil
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds
• 0.25 cup cilantro
• 0.5 teaspoon white pepper

Steps

1. Bring the vegetable stock to a gentle boil in a large saucepan over medium-high heat.
2. While the stock heats, slice the mushrooms, and prepare the bamboo shoots and water chestnuts by draining and thinly slicing them.
3. Cut the firm tofu into ½-inch cubes and set aside.
4. Whisk the miso paste with ¼ cup cool water in a small bowl until smooth and lump-free.
5. Slice the green onions, separating the white and light green parts from the dark green tops; set aside separately.
6. Lightly beat the 2 eggs in a small bowl and set aside.
7. Once the stock reaches a boil, reduce heat to medium and add the sliced mushrooms, bamboo shoots, and water chestnuts.
8. Simmer for 3 minutes until the vegetables begin to soften.
9. Gently stir in the miso paste mixture until fully incorporated throughout the broth.
10. Add the rice vinegar, sriracha, white pepper, and the white and light green parts of the green onions to the soup.
11. Add the cubed tofu and simmer for 2 minutes.
12. Remove the soup from heat and let it cool for 10 seconds so the surface is no longer violently steaming.
13. Slowly drizzle the beaten eggs into the simmering soup while gently stirring in a circular motion with a fork or whisk to create thin egg ribbons. Stir for about 15 seconds until the eggs are set into delicate strands throughout the soup.
14. Drizzle the sesame oil over the soup and stir gently to combine.
15. Ladle the soup into serving bowls and garnish with the reserved dark green onion slices, sesame seeds, and fresh cilantro.