4ouncesChinese mushroomssliced (suggested: wood ears or cloud ears)
12ouncestofupackage, extra-firm, cubed
1egglarge, lightly beaten (optional for a more authentic taste and texture)
green onionschopped, for garnish
Instructions
Whisk together broth, soy sauce, vinegar, ginger, chili paste, sesame oil, salt, and pepper. Place bamboo, carrots, mushrooms, and tofu into slow cooker. Pour over the broth mixture and cook on low for 6 to 7 hours, or on high for 4 hours.
If you choose to add egg, transfer the soup from the slow cooker into a saucepan on the stove. Bring the soup to a boil and slowly add the egg so that it creates strands through the soup. Top with green onions and serve!