Hot and Sour Soup

Steps

1. 1

   Prepare the vegetables by slicing the shiitake, king oyster, and wood ear mushrooms. Cube the tofu and slice the green onions.

2. 2

   In a large pot over medium heat, add a little bit of cooking oil and sauté one whole dried chili until the oil is fragrant. Discard the chili once finished.

3. 3

   Pour the chicken bone broth into the pot.

4. 4

   Grate some fresh ginger directly into the broth.

5. 5

   Add the Chinese light soy sauce, dark soy sauce, oyster sauce, chicken powder, sugar, white pepper, and salt to the broth.

6. 6

   Carefully add the cubed tofu, sliced mushrooms, and bamboo shoots to the pot.

7. 7

   Bring the entire mixture up to a boil.

8. 8

   While the soup is boiling, drizzle in a corn starch slurry (corn starch mixed with a little cold water) and stir until the soup is thickened.

9. 9

   In a small bowl, whisk 4 eggs together with a little bit of water.

10. 10

    Slowly drizzle the whisked eggs into the boiling soup while stirring gently to create egg ribbons.

11. 11

    Finish the soup by adding white vinegar and sesame oil. Stir to combine and serve topped with sliced green onions.