Hot and sour soup suan la tang

For hot and sour soup, first soak the dried mushrooms and wood ear mushrooms in 200 ml of lukewarm water and let them swell for 20 minutes. Then lift them out, trim off any tough parts and slice into thin strips. Keep the soaking water, you will add it to the broth.

Cut the tofu into strips about 4 cm long, drain the bamboo shoots and slice them the same way. Peel the ginger and grate it finely. Slice the spring onion into rounds and keep the green and white parts separate.

In a small bowl, beat the eggs. In another bowl, stir the cornstarch with 3 tablespoons of cold water into a smooth slurry that you will later use to thicken the soup.

In a pot, bring the chicken broth to a gentle simmer and pour in the mushroom soaking water. Add the sliced mushrooms, wood ear, bamboo shoots and grated ginger. Cook for 8 minutes so the flavors come together.

Add the tofu and stir in the soy sauce, vinegar, white pepper and chili. Taste and adjust the balance of sourness and heat to your liking - the base should be bold in both directions.

Stir the cornstarch slurry once more and pour it into the pot while stirring constantly. Cook for 2 minutes until the liquid thickens and takes on a glossy, silky texture.

Lower the heat to a minimum. Pour the beaten eggs in a thin stream while slowly stirring in a circular motion so delicate egg ribbons form. Stir in the sesame oil and the white part of the spring onion.

Ladle the finished soup into bowls, sprinkle with the green part of the spring onion and serve hot right away. Anyone who likes it spicier can add a pinch of white pepper or a few drops of chili oil.