Hot and Sour Soup

Method

1. 1

   Soak the wood ear mushrooms in hot water for 15 minutes, then slice into thin strips.

2. 2

   Bring the stock to a simmer and add both mushrooms, the bamboo shoots and tofu. Simmer 5 minutes.

3. 3

   Season with soy sauce and salt, then stir in the cornstarch slurry and simmer until the broth thickens to a light, spoon-coating body.

   💡 Thicken before the egg goes in — the body of the soup is what holds the ribbons suspended.

4. 4

   Turn the heat to low and pour the beaten egg in a thin stream while drawing a chopstick slowly through the soup in wide circles.

   💡 Slow circles give wide silky ribbons; fast stirring shreds the egg to crumbs.

5. 5

   Take the pot off the heat and stir in the vinegar, white pepper and sesame oil.

6. 6

   Taste — it should make you blink from pepper first, then vinegar. Adjust, top with scallions and serve hot.