Ingredients:

  • 8 cups (1.9 liters) Chicken Broth or Vegetable Broth (low sodium recommended)
  • 1/4 cup (60 ml) Rice Vinegar
  • 3 tablespoons Soy Sauce (low sodium recommended)
  • 2 tablespoons Chinese Black Vinegar (Chinkiang Vinegar)
  • 1-2 tablespoons Chili Garlic Sauce (such as sriracha or sambal oelek), to taste
  • 1 tablespoon Ground White Pepper
  • 1 teaspoon Sesame Oil
  • 4 ounces (115g) Pork Tenderloin, thinly sliced against the grain (or substitute with chicken or shrimp)
  • 1 tablespoon Cornstarch (Cornflour)
  • 1 tablespoon Water
  • 4 ounces (115g) Firm Tofu, drained and cut into 1/2-inch (1.25 cm) cubes
  • 1/2 cup (45g) Dried Wood Ear Mushrooms, rehydrated in hot water and thinly sliced
  • 1/2 cup (45g) Bamboo Shoots, thinly sliced
  • 2 Scallions, thinly sliced (green parts only)
  • 1 large Egg, lightly beaten
  • 3 tablespoons Cornstarch (Cornflour)
  • 3 tablespoons Water

Instructions:

  1. Prepare the Protein: Toss pork with cornstarch and water. Set aside.
  2. Bloom the Flavors: Combine broth, rice vinegar, black vinegar, soy sauce, chili garlic sauce, white pepper, and sesame oil in a large pot. Bring to a simmer.
  3. Add Veggies & Tofu: Add wood ear mushrooms and bamboo shoots to the simmering broth. Simmer for 5 minutes. Add the tofu and scallions.
  4. Cook the Protein: Gently add the marinated pork to the soup. Cook until cooked through, about 2-3 minutes.
  5. Thicken the Soup: Whisk together cornstarch and water to create a slurry. Slowly drizzle the slurry into the simmering soup, stirring constantly, until the soup thickens to your desired consistency.
  6. Egg Drop Magic: Slowly drizzle the beaten egg into the soup while stirring gently. The egg should cook into thin strands.
  7. Taste & Adjust: Taste the soup and adjust seasonings as needed. Add more chili garlic sauce for spice, vinegar for sourness, or soy sauce for saltiness.
  8. Serve Hot: Ladle into bowls and serve immediately.