Cooking Instructions
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Step 1
Soak
Dried Shiitake Mushrooms (3)
and
Wood Ear Mushrooms (30 g)
in hot water until they have reconstituted, about 20-30 minutes.
Step 2
Squeeze out any excess water from the mushrooms, then cut into thin slices.
Step 3
Mix
Corn Starch (20 g)
with
Water (120 mL)
. Stir well, then set aside.
Step 4
Bring
Chicken Stock (1.4 L)
to a boil in a large pot over medium-high heat.
Step 5
In a small bowl, combine
Apple Cider Vinegar (120 mL)
,
Soy Sauce (30 mL)
,
Brown Sugar (15 g)
,
Sesame Oil (15 mL)
, and
Dark Soy Sauce (5 mL)
. Pour this sauce mixture into the pot of chicken stock.
Step 6
Add the sliced mushrooms to the soup, followed by the
Bamboo Shoots (115 g)
.
Step 7
Give the cornstarch mixture a good stir, then pour it into the soup. Stir the soup immediately to allow the cornstarch to thicken the soup evenly.
Step 8
Add
Chili Oil (10 mL)
.
Step 9
Pour the
Eggs (2)
into the soup in a slow, steady stream. While pouring the eggs into the soup, use a pair of chopsticks to swirl the soup. Swirl quickly to get a thin, silky egg consistency, or swirl slowly to get a chunkier texture.
Step 10
Add the
Tofu (120 mL)
and the
Ground White Pepper (3 dashes)
. Stir to combine all ingredients.
Step 11
Transfer soup to serving bowls and top with
Scallions (2 stalks)
. Serve and enjoy!
