• 1 box Organic Chicken Broth (32 oz box or 4 cups)
• 7 oz Tofu (Cubed I used Extra Firm)
• 5 Shiitake Mushrooms (Sliced) (Fresh or Dried)
• 0.5 cup Wood Ear Mushrooms (Sliced) (Fresh or Dried)
• 0.5 cup Small Canned Bamboo (Sliced)
• 1 tbsp Light Soy Sauce
• 1 tbsp Dark Soy Sauce
• 1 tbsp Soy Sauce
• 1 tbsp Chicken Powder
• 1 tsp White Pepper
• 0.5 tbsp Sesame Oil
• 0.33 cup Black Vinegar (or sub White Vinegar)
• 1 tsp Kosher Salt (or salt to taste)
• 2 Dried Red Chilis (Optional)
• 0.25 cup Corn Starch
• 0.25 cup Water
• 1 stalk Green Onion (Sliced)
Steps
Step 1Soak Wood Ear Mushrooms and Shiitake Mushrooms in Boiling hot water for 5 if using dried.
Step 2Add Chicken Broth to pot and bring to a boil on Medium High heat.
Step 3Prepare and slice Green onions, Shiitake Mushrooms, Wood Ear Mushrooms, Bamboo and drain and cube Tofu.
Step 4Beat egg and set aside
Step 5Season the soup with :
Step 6Once boiling, Add in the sliced ingredients and Vinegar:
Step 7Bring the soup to a boil again, slowly pour in the corn starch slurry while mixing the soup.
Step 8After a minute or so once the soup has thickened, Turn the heat down to low and slowly drizzle in your eggs. Let it sit 5 seconds before stirring once or twice. Continue until all the eggs have incorporated.
Step 9Garnish with Sesame oil, and sliced green onions.
