Hot and Sour Soup

Add the Solids: Add the sliced tofu, rehydrated wood ear mushrooms, and julienned bamboo shoots. Reduce the heat to medium and simmer gently for 5 minutes so the ingredients are warmed through.

Season for Flavor: Stir in the black vinegar and white pepper. (White pepper provides the heat, and vinegar provides the sourness; do not use black pepper). Let it simmer for 1 minute, tasting and adjusting the sour/spicy balance if necessary.

Thicken the Soup: Give the cornstarch slurry a stir, then slowly drizzle it into the soup while stirring continuously in a circular motion. Cook for 1-2 minutes until the soup becomes thick, glossy, and heavily coats the back of a spoon.

Swirl the Eggs: Turn off the heat entirely. Hold the bowl of beaten eggs high above the pot and slowly drizzle them in a thin, steady stream in a wide circle. Let sit undisturbed for 10 seconds, then gently stir once to create delicate, wispy egg ribbons.

Garnish and Serve: Ladle into bowls and top with a few drops of sesame oil and freshly chopped scallions. Serve immediately.