Ingredients:

  • 6 cups (1.4 liters) chicken broth (low sodium preferred)
  • 4 ounces (113g) dried shiitake mushrooms, soaked in hot water for 30 minutes, then sliced, reserve soaking liquid
  • 4 ounces (113g) firm tofu, drained and diced
  • 2 ounces (57g) bamboo shoots, sliced thinly
  • 2 ounces (57g) wood ear mushrooms, rehydrated (if dried) and sliced thinly
  • 1 cup (240ml) shredded carrots
  • 1/2 cup (120ml) shredded pork tenderloin, pre-cooked or thinly sliced raw
  • Optional: 2 ounces (57g) rehydrated lily flowers
  • 1/4 cup (60ml) rice vinegar
  • 2-4 tablespoons (30-60ml) soy sauce (low sodium preferred)
  • 1-2 tablespoons (15-30ml) chili garlic sauce (adjust to taste)
  • 1 teaspoon (5ml) ground white pepper
  • 1/2 teaspoon (2.5ml) sesame oil
  • 1/4 teaspoon (1.25ml) ground ginger
  • 4 tablespoons (30g) cornstarch
  • 1/4 cup (60ml) cold water
  • 2 large eggs, lightly beaten
  • 2 green onions, thinly sliced (for garnish)

Instructions:

  1. Soak dried shiitake mushrooms. Reserve the soaking liquid, straining it through a coffee filter or cheesecloth to remove any grit. Slice the mushrooms.
  2. If desired, quickly sauté some minced ginger and garlic in a little oil at the bottom of the pot before adding the broth for extra depth of flavor.
  3. Add chicken broth, mushroom soaking liquid, sliced shiitake mushrooms, tofu, bamboo shoots, wood ear mushrooms, carrots, and pre-cooked pork (if using) to the pot. Bring to a simmer.
  4. Stir in rice vinegar, soy sauce, chili garlic sauce, white pepper, and sesame oil. Taste and adjust seasonings as needed, adding more chili garlic sauce for heat or vinegar for tanginess.
  5. In a small bowl, whisk together cornstarch and cold water to form a slurry. Gradually whisk the slurry into the simmering soup, stirring constantly until the soup thickens to your desired consistency.
  6. Slowly drizzle the beaten eggs into the soup while gently stirring in a circular motion. The eggs should cook instantly, forming delicate strands.
  7. Ladle the soup into bowls and garnish with sliced green onions. Serve hot.