Ingredients:

  • 6 cups low-sodium chicken stock
  • 2 tbsp soy sauce
  • 1/4 cup Chinkiang black vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp ground white pepper
  • 1/2 cup pork loin, sliced into matchsticks
  • 1/2 cup firm tofu, cut into matchsticks
  • 1/4 cup dried wood ear mushrooms, rehydrated and sliced
  • 1/4 cup bamboo shoots, sliced into matchsticks
  • 1/4 cup shiitake mushrooms, sliced thin
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 2 large eggs, well-beaten
  • 2 green onions, thinly sliced
  • 1 tbsp fresh cilantro, chopped

Instructions:

  1. Hydrate the dried wood ear mushrooms in warm water for 20 minutes until supple, then slice into thin matchsticks.
  2. In a large heavy-bottomed pot, bring the chicken stock to a gentle boil.
  3. Stir in the soy sauce, shiitake mushrooms, wood ears, bamboo shoots, and pork matchsticks. Simmer for 3-5 minutes until the pork is cooked through.
  4. Add the tofu matchsticks to the pot and return to a simmer.
  5. Mix the cornstarch and ice cold water to create a slurry. Slowly pour the slurry into the boiling soup while stirring constantly until the liquid thickens and becomes translucent.
  6. Reduce heat to low. Slowly drizzle the beaten eggs into the soup in a thin stream while gently swirling the broth to create silk-like egg ribbons.
  7. Remove from heat. Stir in the Chinkiang black vinegar and white pepper immediately before serving. Also stir in the toasted sesame oil.
  8. Garnish with sliced green onions and fresh cilantro.