Ingredients:

  • 8 cups (1.9 litres) Chicken Broth or Vegetable Broth
  • 4 oz (115g) dried Shiitake Mushrooms
  • 4 oz (115g) Wood Ear Mushrooms
  • 2 tbsp Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1 tbsp Sesame Oil
  • 1 tsp Ground White Pepper
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Chili Flakes
  • 2 Green Onions
  • 4 oz (115g) Firm Tofu
  • 4 oz (115g) Cooked Chicken Breast
  • 1 Large Egg
  • 2 tbsp Cornstarch
  • 2 tbsp Cold Water
  • Fresh Cilantro
  • Sesame Oil

Instructions:

  1. Soak dried shiitake and wood ear mushrooms in hot water until softened. Drain and slice.
  2. In a large pot or wok, combine broth, soy sauce, rice vinegar, sesame oil, white pepper, ginger, chilli flakes, and shiitake mushroom stems. Bring to a simmer.
  3. Add sliced shiitake and wood ear mushrooms to the broth. Simmer for 10 minutes to infuse the flavours.
  4. Stir in diced tofu and shredded chicken/pork/shrimp. Heat through.
  5. In a small bowl, whisk together cornstarch and cold water until smooth. Gradually pour into the simmering soup, stirring constantly until thickened.
  6. Slowly drizzle the beaten egg into the soup while stirring gently in a circular motion. The egg should form thin strands.
  7. Stir in the white parts of the green onions. Taste and adjust seasonings, adding more rice vinegar or chilli flakes to your liking.
  8. Ladle into bowls and garnish with fresh cilantro, a drizzle of sesame oil, and the green parts of the green onions. Serve hot!