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Serves 2-4 | Prep Time: 10 Minutes | Cook Time: 5 Minutes
2 tablespoons cornstarch + 3 tablespoons water
1 can (14.5 oz/411 g) chicken broth (preferred) or vegetable broth
1 1/2 cups water
8 oz soft tofu, cut into strips
6 oz white button mushroom, stems trimmed and caps quartered
3 tablespoons soy sauce
2 1/2 tablespoons Chinese vinegar, apple cider vinegar or rice wine vinegar
1 teaspoon dark soy sauce, for coloring purpose
3 dashes ground white or black pepper
1 egg, beaten
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