Description

Ingredients

• Soup base 🍲
• 🍄 120 g fresh shiitake mushrooms, thinly sliced (4.2 oz) Original: 🍄 120 g fresh shiitake mushrooms, thinly sliced (4.2 oz)
• 🧈 250 g firm tofu, cut into thin strips (8.8 oz) soy Original: 🧈 250 g firm tofu, cut into thin strips (8.8 oz)
• 🎍 120 g bamboo shoots, thinly sliced (¾ cup / 4.2 oz) Original: 🎍 120 g bamboo shoots, thinly sliced (¾ cup / 4.2 oz)
• 🥕 80 g carrot, thinly julienned (½ cup / 2.8 oz) Original: 🥕 80 g carrot, thinly julienned (½ cup / 2.8 oz)
• 🧅 40 g spring onion, finely sliced (½ cup / 1.4 oz) Original: 🧅 40 g spring onion, finely sliced (½ cup / 1.4 oz)
• 🧄 10 g garlic, finely minced (2 cloves / 0.35 oz) Original: 🧄 10 g garlic, finely minced (2 cloves / 0.35 oz)
• 🫚 12 g fresh ginger, finely grated (1 tbsp / 0.42 oz) Original: 🫚 12 g fresh ginger, finely grated (1 tbsp / 0.42 oz)
• Broth and seasoning 🥢 Original: Broth and seasoning 🥢
• 💧 1 l chicken or vegetable stock (4 cups / 34 fl oz) Original: 💧 1 l chicken or vegetable stock (4 cups / 34 fl oz)
• 🥢 45 ml light soy sauce (3 tbsp / 1.5 fl oz) glutensoy Original: 🥢 45 ml light soy sauce (3 tbsp / 1.5 fl oz)
• 🍶 35 ml Chinkiang black vinegar (2 tbsp + 1 tsp / 1.2 fl oz) Original: 🍶 35 ml Chinkiang black vinegar (2 tbsp + 1 tsp / 1.2 fl oz)
• 🌶️ 8 g chili garlic sauce (1½ tsp / 0.28 oz) Original: 🌶️ 8 g chili garlic sauce (1½ tsp / 0.28 oz)
• ⚪ 3 g white pepper (¾ tsp / 0.1 oz) Original: ⚪ 3 g white pepper (¾ tsp / 0.1 oz)
• 🍬 4 g sugar (1 tsp / 0.14 oz) Original: 🍬 4 g sugar (1 tsp / 0.14 oz)
• 🧂 3 g fine salt, or to taste (½ tsp / 0.1 oz) Original: 🧂 3 g fine salt, or to taste (½ tsp / 0.1 oz)
• To thicken and finish ✨ Original: To thicken and finish ✨
• 🌽 18 g cornstarch (2 tbsp / 0.63 oz) Original: 🌽 18 g cornstarch (2 tbsp / 0.63 oz)
• 💧 45 ml cold water (3 tbsp / 1.5 fl oz) Original: 💧 45 ml cold water (3 tbsp / 1.5 fl oz)
• 🥚 2 large eggs, lightly beaten egg Original: 🥚 2 large eggs, lightly beaten
• 🌰 10 ml toasted sesame oil (2 tsp / 0.34 fl oz) sesame Original: 🌰 10 ml toasted sesame oil (2 tsp / 0.34 fl oz)
• 🌿 10 g cilantro, optional (⅓ cup / 0.35 oz) Original: 🌿 10 g cilantro, optional (⅓ cup / 0.35 oz)

Preparation

• Prepare the ingredients 🍄 Slice the shiitake mushrooms, tofu, bamboo shoots, carrot, and spring onion before heating the pot. Keep everything thin and even so the soup feels delicate, glossy, and restaurant-style rather than heavy. ✨
• Build the aromatic base 🧄 Add the stock to a large pot, then stir in the garlic, ginger, soy sauce, chili garlic sauce, sugar, salt, and white pepper. Bring to a gentle simmer over medium heat for 3–4 min so the broth becomes fragrant. 🥢
• Add vegetables and tofu 🍲 Add the shiitake mushrooms, bamboo shoots, carrot, and tofu. Simmer gently for 6–7 min until the mushrooms soften and the tofu absorbs the savory broth without breaking apart. 🍄
• Balance the sour heat 🍶 Stir in the Chinkiang black vinegar and taste the broth. It should feel tangy, peppery, savory, and warm, with the vinegar brightening the soup without making it harsh. 🌶️
• Thicken the soup 🌽 Mix the cornstarch with cold water until smooth. Pour it slowly into the simmering soup while stirring gently, then cook for 1–2 min until the broth turns lightly glossy and coats the spoon. ✨
• Add the egg ribbons 🥚 Reduce the heat to low. Slowly drizzle the beaten eggs into the soup in a thin stream while stirring gently in one direction. Let the ribbons set for 30–40 sec without boiling hard. 🥣
• Finish and serve 🌿 Turn off the heat, then stir in the sesame oil and spring onion. Finish with cilantro if using and serve immediately while hot, glossy, tangy, and deeply aromatic. 🥢

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