Ingredients:

  • 8 cups (1.9 liters) Chicken Broth, low sodium
  • 4 cups (945 ml) Water
  • 4 oz (115 g) Dried Shiitake Mushrooms, soaked in hot water for 30 minutes, stems removed and reserved, caps thinly sliced (reserve soaking liquid)
  • 3 tablespoons Soy Sauce, low sodium
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Sesame Oil
  • 1 teaspoon White Pepper
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Sugar
  • 2 tablespoons Vegetable Oil
  • 2 cloves Garlic, minced
  • 1 inch Ginger, peeled and minced
  • 4 oz (115 g) Pork Tenderloin, thinly sliced (or use pre-shredded cooked chicken or shrimp)
  • 1/2 cup (50g) Bamboo Shoots, thinly sliced
  • 1/2 cup (50g) Wood Ear Mushrooms, rehydrated if dried, sliced
  • 1/2 cup (120g) Firm Tofu, drained and cubed
  • 2 Green Onions, thinly sliced, white and green parts separated
  • 3 tablespoons Cornstarch
  • 1/4 cup (60 ml) Cold Water
  • 2 Large Eggs, lightly beaten
  • 3-4 Tablespoons Rice Vinegar (or to taste, for final sourness adjustment)
  • Chili Oil or Sriracha, to taste (for final heat adjustment)

Instructions:

  1. Soak dried shiitake mushrooms. Remove stems and slice caps. Reserve mushroom soaking liquid.
  2. Combine chicken broth, water, soy sauce, rice vinegar, sesame oil, white pepper, ginger, sugar, and sliced shiitake stems in a large pot. Bring to a simmer.
  3. Heat vegetable oil in the pot. Sauté garlic and ginger until fragrant. Add pork (or chosen protein) and cook until no longer pink.
  4. Add bamboo shoots, wood ear mushrooms, and tofu to the pot.
  5. Strain the mushroom soaking liquid through a fine-mesh sieve to remove any grit. Add the strained liquid to the pot. Add the sliced Shiitake mushrooms.
  6. Whisk cornstarch and cold water together to form a slurry. Slowly pour the slurry into the simmering soup, stirring constantly, until thickened.
  7. Slowly drizzle the beaten eggs into the simmering soup, stirring gently in a circular motion to create egg ribbons.
  8. Stir in the remaining rice vinegar and chili oil (or Sriracha), adjusting to your desired level of heat and sourness. Taste and adjust seasoning as needed.
  9. Ladle the soup into bowls. Garnish with sliced green onions (both white and green parts). Serve immediately.