Ingredients:

  • 1.5 Liters low-sodium chicken stock
  • 150g pork tenderloin, sliced into matchsticks
  • 200g firm tofu, cut into 1/2 inch batons
  • 15g dried wood ear mushrooms, rehydrated and sliced
  • 5 medium dried shiitake mushrooms, rehydrated and sliced
  • 100g bamboo shoots, julienne cut
  • 2 large eggs, lightly beaten with 1 tsp oil
  • 60ml Chinkiang black vinegar
  • 30ml light soy sauce
  • 5ml dark soy sauce
  • 7.5g ground white pepper
  • 45g cornstarch mixed with 60ml water
  • 5ml toasted sesame oil

Instructions:

  1. In a large pot or wok, bring the chicken stock to a gentle boil over medium-high heat.
  2. Add the sliced pork tenderloin, wood ear mushrooms, shiitake mushrooms, and bamboo shoots. Simmer for 3-5 minutes until the pork is cooked through.
  3. Stir in the firm tofu, light soy sauce, dark soy sauce, and ground white pepper. Reduce heat to medium.
  4. Give the cornstarch slurry a final stir and slowly pour it into the soup while stirring constantly. Simmer for 1-2 minutes until the broth thickens and becomes translucent.
  5. Lower the heat to a minimum to stop the boiling. Create a gentle whirlpool with a spoon and drizzle the beaten eggs in a very thin, steady stream. Let the eggs set for 10 seconds before stirring gently to form ribbons.
  6. Remove the pot from the heat. Stir in the Chinkiang black vinegar and toasted sesame oil. Serve immediately while hot.