Ingredients:

  • 8 cups (1.9 Liters) Chicken Broth, low sodium
  • 1/4 cup (60 ml) Rice Vinegar
  • 2 tablespoons (30 ml) Soy Sauce, light or all-purpose
  • 1 tablespoon (15 ml) Dark Soy Sauce (for color)
  • 1 tablespoon (15 ml) Sesame Oil
  • 1 teaspoon (5 ml) Ground White Pepper
  • 1/2 teaspoon (2.5 ml) Ground Ginger
  • 1/4 teaspoon (1.25 ml) Sugar
  • 1-2 tablespoons (15-30ml) Chili Oil, or to taste
  • 4 oz (115g) Pork Tenderloin or Chicken Breast, thinly sliced and marinated with 1 tsp soy sauce and 1 tsp cornstarch
  • 1/2 cup (50g) Dried Wood Ear Mushrooms, rehydrated and thinly sliced
  • 1 cup (100g) Firm Tofu, cut into thin strips
  • 1/2 cup (50g) Bamboo Shoots, thinly sliced
  • 2 Green Onions, thinly sliced, white and green parts separated
  • 4 tablespoons (30g) Cornstarch
  • 1/4 cup (60 ml) Cold Water
  • 2 Large Eggs, lightly beaten

Instructions:

  1. Soak the dried wood ear mushrooms in hot water until softened (about 20-30 minutes). Drain and slice thinly.
  2. In a large pot, combine chicken broth, rice vinegar, soy sauce, dark soy sauce, sesame oil, white pepper, ginger, and sugar. Bring to a simmer.
  3. Gently add the marinated pork (or chicken), wood ear mushrooms, tofu, and bamboo shoots to the simmering broth. Cook for about 3-5 minutes, or until the pork is cooked through.
  4. Whisk together cornstarch and cold water to form a slurry. Slowly drizzle the slurry into the simmering soup, stirring constantly until the soup thickens to your desired consistency.
  5. Slowly drizzle the beaten eggs into the simmering soup in a thin stream, stirring gently with a chopstick or fork to create delicate egg ribbons.
  6. Stir in chili oil to taste. Garnish with green onion (green parts) and serve hot.