Equipment
Ingredients
Soup Base
- 1920 ml chicken stock
- 67 g sugar
- 960 ml vinegar, preferably molasses vinegar
- 5 g fine sea salt, to taste
- 1 g freshly ground black pepper, finely ground, to taste
- 45 ml black soy sauce
- 64 g cornstarch
Soup Components
- 225 g squid, cleaned and sliced into matchsticks
- 450 g shrimp, cleaned, deveined and diced
- 1 firm tofu, sliced into ¼-inch cubes
- 240 ml bamboo shoots, drained and sliced into matchsticks
- 30 g shiitake mushrooms, sliced thinly
- 2 egg white
- 1 ml sesame oil
- 2 scallion, minced
Nutrition (per serving)
Method
In the large pot, combine chicken stock, sugar, vinegar, salt, black pepper, and black soy sauce. Bring the mixture to a simmer over medium-high heat.
In the small bowl, whisk together the cornstarch with 240 ml (1 cup) of the hot broth mixture until smooth, creating a slurry.
Gradually stir the cornstarch slurry back into the simmering soup base. Reduce heat to low and allow to simmer for 1 minute, stirring constantly to thicken.
Add the prepared squid, shrimp, tofu, bamboo shoots, and shiitake mushrooms to the simmering soup. Cook for 3 minutes, or until the seafood is cooked through.
In a small bowl, whisk together the egg whites and sesame oil. Stir this mixture into the soup and cook for 30 seconds. Do not boil.
Ladle the soup into bowls. Garnish with minced scallions and serve immediately.
Chef's Notes
- Adjust the amount of sugar, vinegar, salt, and pepper to taste, based on preference. Molasses vinegar provides a deeper flavor.
- For the best texture, ensure your shrimp is fresh and your squid is cleaned properly. Be careful not to overcook the seafood.
- Dried shiitake mushrooms provide a more intense flavor. Soak in hot water for about 30 minutes to rehydrate and soften before slicing.
- Consider adding a pinch of white pepper for an authentic taste.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat gently on the stovetop until heated through or in the microwave in 30-second intervals, stirring in between.
