Hot and Sour Soup

Ingredients

• 1220 g chicken breast(220g)
• 212 pieces shiitake mushrooms(150g)
• 30.5 cup wood ear mushrooms(40g)
• 41 tsp dried chilli
• 52 tsp dark soy sauce
• 61 tsp light soy sauce
• 71 tsp ginger
• 80.5 tsp white pepper
• 96 cups chicken or vegetable stock(1420g)
• 101 tsp sesame oil(4.5g)
• 111 tsp sugar(4g)
• 120.25 cup white vinegar(60g)
• 13125 g firm tofu(125g)
• 140.25 cup bamboo shoots(40g)
• 152 units eggs(100g)
• 160.25 cup cornstarch(40g)
• 170.25 cup water(60g)
• 180 salt
• 191 pcs shallot or scallion(15g)

Instructions

1. 1Rehydrate dried shiitake mushrooms in boiling water until soft, then drain and thinly slice.
2. 2In a pot, combine stock with soy sauces, ginger, white pepper, sugar and rice vinegar; bring to a simmer.
3. 3Add mushrooms, bamboo shoots and tofu to the broth; simmer gently for a few minutes.
4. 4Stir cornstarch into water to make a slurry; slowly whisk into the simmering soup to thicken.
5. 5Whisk eggs in a separate bowl, then slowly drizzle into the hot soup while stirring to form silky ribbons.
6. 6Stir in sesame oil and adjust seasonings with salt if needed.
7. 7Finish with chopped shallots/scallions and serve hot.