Ingredients:

  • 6 cups (1.4 liters) Chicken or Vegetable Broth
  • 4 dried shiitake mushrooms, rehydrated (or 8 fresh shiitake mushrooms), thinly sliced
  • 1/4 cup (60 ml) Rice Vinegar
  • 2 tablespoons Soy Sauce (low sodium preferred)
  • 1-2 tablespoons Chili Garlic Sauce
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon sugar
  • 2 tbsp cornstarch + 2 tbsp cold water
  • 4 oz (115g) firm or extra-firm tofu, drained and cut into thin strips
  • 1/2 cup (40g) bamboo shoots, thinly sliced
  • 1/4 cup (20g) wood ear mushrooms, rehydrated and sliced (optional)
  • 2 green onions, thinly sliced
  • 1 large egg, lightly beaten
  • 2 tbsp vegetable oil

Instructions:

  1. Rehydrate dried shiitake mushrooms (if using) and slice thinly.
  2. Heat vegetable oil in the pot. Briefly sauté ginger and garlic for about 30 seconds until fragrant.
  3. Add broth, sliced mushrooms (shiitake and wood ear), bamboo shoots, soy sauce, rice vinegar, chili garlic sauce, white pepper, and sugar to the pot. Bring to a simmer.
  4. Gently add the tofu strips to the simmering broth.
  5. Whisk together cornstarch and cold water to create a slurry. Slowly pour the slurry into the simmering soup, stirring constantly, until the soup thickens.
  6. Slowly drizzle the beaten egg into the simmering soup while stirring gently to create egg ribbons.
  7. Taste and adjust the seasoning as needed. Add more chili garlic sauce for heat, rice vinegar for sourness, or soy sauce for saltiness.
  8. Ladle the soup into bowls. Garnish with sliced green onions and serve immediately.