How to make it
6 steps. Take it one step at a time.
Bring the broth to a boil
In a large pot, bring the broth to a boil (212°F / 100°C).
Add the sliced tofu, shiitake mushrooms, wood ear mushrooms, and bamboo shoots
Add the sliced tofu, shiitake mushrooms, wood ear mushrooms, and bamboo shoots to the boiling broth. Reduce heat to a simmer and cook for 10 minutes.
10 minStir in the soy sauce, black vinegar, and ground white pepper
Stir in the soy sauce, black vinegar, and ground white pepper. Taste and adjust the seasoning if you prefer it more sour or more spicy.
Give the cornstarch slurry a quick stir and slowly pour it
Give the cornstarch slurry a quick stir and slowly pour it into the soup while stirring constantly. Let the soup simmer until it thickens slightly.
2 minSlowly drizzle the beaten egg
Slowly drizzle the beaten egg into the soup in a circular motion. Wait 10 seconds, then gently stir once to create beautiful egg ribbons.
Turn off the heat
Turn off the heat. Stir in the toasted sesame oil and garnish with the sliced green onions before serving.
A little kitchen wisdom
For the best flavor, use authentic Chinese black vinegar (Chinkiang vinegar). The spice comes from white pepper, not chili, so adjust the pepper amount to control the heat level.
