Ingredients:

  • 8 cups chicken broth (low sodium preferred)
  • 4 ounces boneless pork loin (or firm tofu, for vegetarian), thinly sliced
  • 1 tablespoon soy sauce (low sodium preferred)
  • 1 tablespoon dry sherry (or Shaoxing wine)
  • 1 teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 4 ounces shiitake mushrooms, stemmed and thinly sliced
  • 4 ounces wood ear mushrooms (or dried shiitake, rehydrated), thinly sliced
  • 1 (8 ounce) can bamboo shoots, drained and thinly sliced
  • 4 ounces firm tofu, diced
  • 2 scallions, thinly sliced (green parts only)
  • 2 tablespoons rice vinegar (or white vinegar)
  • 1-2 tablespoons chili garlic sauce, or to taste
  • 1/2 teaspoon ground white pepper
  • 2 large eggs, lightly beaten
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Salt, to taste
  • Optional: a handful of bean sprouts, for serving

Instructions:

  1. In a small bowl, marinate the pork (or tofu) with soy sauce, dry sherry, and sesame oil. Set aside.
  2. Heat vegetable oil in the large pot over medium heat. Add mushrooms and sauté until softened, about 5 minutes.
  3. Pour in the chicken broth and bring to a simmer. Add bamboo shoots and diced tofu.
  4. Gently slide the marinated pork (or tofu) into the simmering broth. Cook until the pork is cooked through (or the tofu is heated through).
  5. Stir in rice vinegar, chili garlic sauce, and white pepper. Taste and adjust seasoning as needed.
  6. Whisk together cornstarch and water to make a slurry. Slowly pour the slurry into the simmering soup, stirring constantly, until the soup thickens slightly.
  7. Slowly drizzle the beaten eggs into the simmering soup, stirring gently with a fork to create ribbons.
  8. Stir in the sliced scallions. Ladle into bowls and top with bean sprouts (if using). Serve immediately.