Serves 1
Directions
- 1Soak 1/4 cup of dried wood ear mushrooms in hot water for about 15 minutes or until they are quadruple in size.
- 2Once rehydrated, cut off any hard parts from the wood ear mushrooms and thinly slice them.
- 3Drain and rinse canned bamboo shoots, then thinly slice them lengthwise.
- 4Drain 8 oz of medium firm tofu and thinly slice it.
- 5Make a slurry with cornstarch and water.
- 6Whisk two large eggs with a splash of water until fairly smooth.
- 7Bring 8 cups of low sodium chicken broth to a boil.
- 8Add the chopped wood ear mushrooms, bamboo shoots, and tofu to the boiling broth to warm them through.
- 9Add Chinkiang vinegar, light soy sauce, dark soy sauce, toasted sesame oil, crushed red pepper flakes, sugar, white pepper, and salt to the soup.
- 10Stir the soup to break up any clumps and heat everything through.
- 11Whisk the cornstarch slurry again and then drizzle it into the soup while stirring until the soup is slightly thickened and glossy.
- 12Ensure the hot and sour soup is boiling, then slowly stir in the whisked egg mixture to create egg ribbons.
- 13Serve once the egg is fully cooked.
- 14Top with fresh scallions.
Ingredients
- 0.25 cup dried wood ear mushrooms
- canned bamboo shoots, drained and rinsed
- 8 oz medium firm tofu, drained
- cornstarch
- water
- 2 large eggs
- 8 cups low sodium chicken broth
- Chinkiang vinegar
- light soy sauce
- dark soy sauce
- toasted sesame oil
- crushed red pepper flakes
- sugar
- white pepper
- salt
- fresh scallions
Equipment
spatula
Tips
- Thinly slice rehydrated wood ear mushrooms and bamboo shoots for nice long strips.
- Use medium firm tofu to prevent disintegration in the soup.
- Always whisk cornstarch slurry again before use.
- The soup needs to be boiling when slowly stirring in the egg mixture to create egg ribbons.
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