Hot and Sour Soup with Tofu

Instructions

1. Prepare the broth
   In a large pot, bring the chicken broth to a simmer over medium heat. Add the shiitake mushrooms, bamboo shoots, and wood ear mushrooms. Simmer for 5 minutes to infuse the flavors.
2. Add the seasonings
   Stir in the rice vinegar, soy sauce, chili oil or paste, and white pepper. Adjust the amounts to reach your preferred level of sourness and spiciness. Continue to simmer for 2 minutes.
3. Add the tofu
   Gently slide the tofu strips into the simmering broth, being careful not to break them. Cook for another 3 minutes, allowing the tofu to absorb the flavors of the broth.
4. Thicken the soup
   While stirring the soup in a circular motion, slowly pour in the cornstarch slurry. Continue stirring until the soup slightly thickens, about 1-2 minutes.
5. Create egg ribbons
   Keep the soup at a gentle simmer. While stirring in a circular motion with one hand, slowly pour the beaten eggs into the soup with your other hand, creating delicate egg ribbons. Do not stir vigorously after adding the egg.
6. Finish the soup
   Remove the pot from heat and stir in the sesame oil, which adds a nutty aroma and flavor to the soup. Taste and adjust seasonings if necessary.
7. Serve
   Ladle the hot soup into serving bowls and garnish with sliced green onions. Serve immediately while the soup is still hot for the best flavor experience.