Classic Chinese Hot and Sour Soup

1.Soak the dried wood ear mushrooms in warm water for about 20 minutes until fully rehydrated. Drain, remove tough stems, and slice thinly.

2.In a small bowl, mix the cornstarch with 3 tablespoons of water to create a smooth slurry. Set aside.

3.Heat the vegetable oil in a large pot over medium heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant but not browned.

4.Add the chicken or vegetable broth to the pot and bring to a gentle boil.

5.Add the sliced wood ear mushrooms, bamboo shoots, and mung bean sprouts to the broth. Simmer for 5 minutes to allow flavors to meld and vegetables to soften slightly.

6.Stir in the soy sauce, Chinese black vinegar, and white pepper powder. Taste and adjust seasoning with salt if necessary.

7.Gently add the tofu cubes to the soup, simmering for another 2 minutes to warm through without breaking the tofu.

8.Slowly pour the beaten egg into the soup in a thin stream while stirring gently in one direction to create silky egg ribbons.

9.Give the cornstarch slurry a quick stir and gradually add it to the simmering soup, stirring constantly until the soup thickens slightly, about 1-2 minutes.

10.Turn off the heat and stir in the sesame oil for a fragrant finish.

11.Ladle the hot and sour soup into bowls and garnish with thinly sliced green onions before serving.