Equipment
Ingredients
Broth and Base
- 1000 ml vegetable broth, low sodium preferred
- 15 g dried shiitake mushrooms
- 15 g dried wood ear mushrooms
- 100 g bamboo shoots, canned, drained and rinsed
- 200 g firm tofu, drained
Seasonings
- 30 ml light soy sauce
- 15 ml dark soy sauce
- 6 g ground white pepper
- 60 ml chinkiang vinegar, chinese black vinegar
Thickeners and Garnish
- 30 g cornstarch
- 45 ml water, cold, for slurry
- 1 egg, beaten well
- 5 ml sesame oil, toasted
- 15 g scallions, finely chopped
Nutrition (per serving)
Method
Place the dried shiitake and wood ear mushrooms in a heatproof bowl. Pour hot water over them until submerged. Let them soak for 20 minutes until fully softened, then drain well. Snip off any tough shiitake stems.
Using a chef's knife, julienne the rehydrated shiitake mushrooms, wood ear mushrooms, bamboo shoots, and firm tofu into fine, uniform matchsticks about 5cm long.
In a large pot, bring the vegetable broth to a rolling boil over medium-high heat. The temperature should reach 100 degrees C or 212 degrees F.
Add the julienned mushrooms, bamboo shoots, light soy sauce, dark soy sauce, and ground white pepper to the boiling broth. Reduce the heat and simmer gently for 5 minutes to meld the flavors.
Carefully slide the julienned tofu into the pot. Stir very gently to avoid breaking the delicate tofu pieces, and simmer for an additional 2 minutes.
In a small bowl, mix the cornstarch and cold water until smooth. Stir the soup constantly in a circular motion, and slowly drizzle in the slurry. Allow the soup to cook for 1 to 2 minutes until noticeably thickened and glossy.
Remove the pot from the heat completely. Stir in the Chinkiang vinegar. Adding the vinegar off the heat preserves its sharp acidity.
While the soup is still piping hot but not boiling, use a ladle to slowly stir the soup in one direction, creating a gentle whirlpool. Slowly drizzle the beaten egg into the vortex. Let it sit undisturbed for 10 seconds to allow the delicate egg ribbons to set, then gently stir once.
Drizzle the toasted sesame oil over the surface and scatter the chopped scallions on top. Ladle into individual bowls and serve immediately.
Chef's Notes
- The soul of this dish relies on white pepper for its heat, not chili oil or red pepper flakes. White pepper provides a distinct, pervasive warmth that hits the back of the throat.
- Chinkiang vinegar is paramount. It is a Chinese black vinegar made from glutinous rice that offers a complex, slightly sweet, and earthy acidity. Avoid substituting with harsh distilled white vinegar; if necessary, use a 50/50 mix of rice vinegar and balsamic vinegar.
- For the most aesthetically pleasing soup, patience with your knife skills pays off. Aim to cut the tofu, bamboo shoots, and mushrooms to the exact same thickness.
- Adding the cornstarch slurry before the egg is a crucial technique. The thickened broth suspends the egg as it cooks, resulting in beautiful, feathery egg drops rather than dense sinking curds.
Storage
Refrigerator: 3 days — Store in an airtight container. The soup will thicken considerably upon cooling; thin with a splash of broth or water when reheating.
Reheating: Reheat gently on the stovetop over medium heat until just simmering. Avoid vigorous boiling as it will break the egg ribbons and thin the cornstarch structure.
