8 cups chicken stock
7 oz soft or medium tofu, cut into bite sized slivers
1 cup dry wood-ear mushroom, soaked in hot water for 20 minutes, drained and thinly sliced
1 cup bamboo shoots, thinly sliced into matchsticks
3 egg whites, whisked
1 1/2 teaspoons salt
1 teaspoon white pepper
1 1/2 teaspoons sugar
2 1/2 tablespoons soy sauce
2 tablespoons Chinese black vinegar + for serving
1 1/2 teaspoons sesame oil
2 tablespoons cornstarch mixed with 4 tablespoons cold water
Chopped scallions for garnish
In a large pot, bring the chicken stock to a vigorous boil on high heat. Add the tofu, mushroom and bamboo shoots and bring back to a boil. Reduce to medium high heat.
Slowly drizzle the whisked egg whites into the simmering soup while continuously stirring. It’s vital to do this step slowly while stirring to create the ribbon effect of the eggs that this soup is known for.
Add the salt, white pepper, sugar, soy sauce, black vinegar and sesame oil, gently stirring until well mixed. Finally add the cornstarch mix into the soup, stirring again to blend well. Serve hot with chopped scallions for garnish and with black vinegar on the side.