Hot and Sour Soup

Drain the reconstituted 50g wood ear mushrooms and tear only the large pieces into bite-size strips.

Slice 80g shiitake thinly, cut 250g tofu into bite-size cubes, and lightly beat 2 eggs so they are ready to pour later.

Pour 1200ml chicken broth into a pot and bring it to a full boil over high heat.

Add the wood ear mushrooms and shiitake, lower to medium heat, and simmer about 3 minutes until the mushroom aroma enters the broth.

Add the tofu, then move a spoon slowly along the bottom of the pot instead of stirring hard.

Keep the soup at medium heat for about 2 minutes, letting the tofu warm through without breaking the cubes.

When the soup is gently bubbling, add 3 tbsp cornstarch slurry in 2 or 3 small additions.

Stir slowly after each pour and stop when the broth looks glossy and lightly coats the back of the spoon.

Lower the heat to medium-low and stir the soup slowly in one direction.

Pour the beaten eggs in a thin stream, wait about 10 seconds, then stir gently so the eggs set into fine ribbons instead of clumps.

Reduce the heat to low, add 2 tbsp black vinegar and 1 tsp white pepper, and stir just once to combine.

Taste while the vinegar aroma is still bright, then ladle the hot soup into bowls and serve immediately.