Preparation:   

Preparation time: 30 mins

Cooking time: 20 mins

Serving: 4

Ingredients:

• 8 cups chicken stock
• 3 tbsp distilled white vinegar
• 1 tsp white pepper
• kosher salt (to taste)
• 1/2 tsp sugar
• 3 tbsp light soy sauce low sodium
• 2 tsp dark soy sauce
• 1/2 tsp msg
• 1 tsp sesame oil

  Vegetables

• 12 oz assorted mushrooms I used sliced wood ear, shiitake, and king oyster mushrooms
• 2 green onions chopped
• 3 dried red chilis or 1 tsp of red chili flakes
• 6 oz firm tofu cut into 1" pieces
• 4 oz bamboo shoots sliced
• 1/2 tbsp neutral oil
• 3 eggs

  Cornstarch Slurry

• 1/4 cup cornstarch
• 1/2 cup water

Instructions:

1. Slice vegetables and tofu and set aside. Mix together cornstarch slurry and beat eggs in two separate bowls.
2. Heat wok or heavy bottomed pot on high and add 1/2 tbsp of oil. Add chilis and saute for 1 minute and remove once the chilis have infused in the oil.
3. In the pot, pour in 8 cups of chicken stock and season with white pepper, sugar, msg, light soy sauce and dark soy sauce, and sesame oil. Mix and season with salt to taste.
4. Add sliced mushrooms, bamboo shoots, and tofu and mix well. Cover and bring to a boil.
5. Uncover the pot and mix in the cornstarch slurry and stir until the broth has thickened to your preference.
6. Turn heat to low, then pour in the beaten egg in a steady stream into the soup while simultaneously mixing the soup with a ladle to form egg ribbons throughout the soup
7. Add 3 tbsp of white vinegar and additional sesame oil to taste. Mix together, garnish with green onions and serve.