Dried Shiitake Mushrooms (3)
Wood Ear Mushrooms (3 Tbsp)
in hot water until they have reconstituted, about 20-30 minutes.
Squeeze out any excess water from the mushrooms, then cut into thin slices.
Corn Starch (3 Tbsp)
Water (1/2 cup)
. Stir well, then set aside.
Chicken Stock (6 cups)
to a boil in a large pot over medium-high heat.
In a small bowl, combine
Apple Cider Vinegar (1/2 cup)
Soy Sauce (2 Tbsp)
Brown Sugar (1 Tbsp)
Sesame Oil (1 Tbsp)
Dark Soy Sauce (1 tsp)
. Pour this sauce mixture into the pot of chicken stock.
Add the sliced mushrooms to the soup, followed by the
Bamboo Shoots (3/4 cup)
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.
Chili Oil (1/2 Tbsp)
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.
Tofu (1/2 cup)
Ground White Pepper (3 dashes)
. Stir to combine all ingredients.
Transfer soup to serving bowls and top with
Scallions (2 stalks)
. Serve and enjoy!