Instructions
- 1
Soak wood ear mushrooms in warm water 20 minutes. Drain, trim hard bits, slice thinly.
- 2
Cut tofu and bamboo shoots into thin matchstick strips.
- 3
Bring stock to a boil. Add mushrooms, bamboo shoots, and tofu. Simmer 5 minutes.
- 4
Add soy sauce, black vinegar, and white pepper. Taste and adjust — it should be distinctly sour and peppery.
- 5
Mix cornstarch with 4 tbsp cold water. Pour slowly into the simmering soup while stirring to thicken.
- 6
Beat eggs lightly. Slowly drizzle into the soup in a thin stream while stirring gently to create egg ribbons.
- 7
Finish with sesame oil and chili oil. Garnish with sliced scallions. Serve hot.
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