Ingredients:

  • 8 cups (1.9 Liters) Chicken Broth, low sodium
  • 4 cups (946 ml) Water
  • 4 dried shiitake mushrooms
  • 1 (2-inch) piece of ginger, peeled and thinly sliced
  • 4 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tbsp dark soy sauce (or more regular soy sauce)
  • 1 tbsp rice vinegar
  • 2 tbsp white pepper
  • 1/4 teaspoon ground white pepper (more to taste)
  • 1/4 teaspoon Cayenne pepper (or to taste)
  • 1 tbsp sesame oil
  • 4 oz (113g) dried wood ear mushrooms, rehydrated and julienned
  • 4 oz (113g) bamboo shoots, julienned
  • 4 oz (113g) firm tofu, cut into small cubes
  • 4 oz (113g) shredded pork (pre-cooked is fine, or use leftover roast pork)
  • 2 green onions, thinly sliced (for garnish)
  • 1 large egg, beaten
  • 4 tablespoons cornstarch (cornflour)
  • 1/4 cup (60 ml) cold water
  • 2-4 tablespoons rice vinegar
  • 1-2 teaspoons chili oil (or chili flakes)

Instructions:

  1. Combine broth, water, dried mushrooms, ginger, garlic, soy sauce, dark soy sauce, rice vinegar, white pepper, cayenne pepper and sesame oil in the stockpot. Bring to a boil, then reduce heat and simmer for 15 minutes to infuse flavors.
  2. Remove and discard the dried mushrooms. Add wood ear mushrooms, bamboo shoots, tofu, and pork to the simmering broth. Cook for 5 minutes.
  3. Whisk together cornstarch and cold water to create a slurry. Slowly pour the slurry into the simmering soup while stirring constantly until the soup thickens slightly.
  4. Slowly drizzle the beaten egg into the soup while stirring gently to create egg ribbons.
  5. Taste the soup and adjust the sourness and spiciness with additional rice vinegar and chili oil to your liking.
  6. Ladle the soup into bowls and garnish with sliced green onions. Serve immediately.