Ingredients:

  • 8 cups (1.9 liters) Chicken Broth (low sodium)
  • 4 oz (115g) Pork Tenderloin, thinly sliced
  • 4 oz (115g) Firm Tofu, diced into 1/2-inch cubes
  • 1/2 cup (2 oz / 55g) Dried Wood Ear Mushrooms, rehydrated and thinly sliced
  • 1/4 cup (1 oz / 30g) Bamboo Shoots, thinly sliced
  • 1/4 cup (1 oz / 30g) Dried Lily Buds, rehydrated (optional)
  • 2 Scallions, white parts only, thinly sliced
  • 1 inch (2.5cm) Ginger, peeled and minced
  • 2 cloves Garlic, minced
  • 1 tbsp (15ml) Soy Sauce
  • 1 tbsp (15ml) Rice Vinegar
  • 1 tbsp (15ml) Black Vinegar (Chinkiang Vinegar)
  • 1-2 tsp White Pepper
  • 1 tsp Sesame Oil
  • 3 tbsp (25g) Cornstarch
  • 1/4 cup (60ml) Cold Water
  • 2 Large Eggs, lightly beaten
  • 2 Scallions, green parts only, thinly sliced
  • Chili Oil (optional, to taste)

Instructions:

  1. Soak wood ear mushrooms and lily buds (if using) in warm water until softened. Drain and slice.
  2. In the pot, lightly sauté the scallion whites, ginger, and garlic in a little sesame oil until fragrant.
  3. Add chicken broth, soy sauce, rice vinegar, black vinegar, and white pepper to the pot. Bring to a simmer.
  4. Add the sliced pork, tofu, wood ear mushrooms, bamboo shoots, and lily buds (if using) to the simmering broth.
  5. Let simmer for 10-15 minutes to allow the flavors to meld.
  6. Whisk together cornstarch and cold water. Gradually drizzle the cornstarch slurry into the simmering soup, stirring constantly, until the soup thickens to your desired consistency.
  7. Slowly drizzle the beaten eggs into the simmering soup, stirring gently in a circular motion to create strands of egg.
  8. Taste and adjust seasoning. Add more rice vinegar for tang, white pepper for heat, or soy sauce for saltiness.
  9. Ladle into bowls, garnish with sliced scallion greens and a drizzle of chili oil (if desired).