Ingredients:
- 1-2 dried ancho peppers, halved and seeded
- 4 ounces (113 g) firm tofu
- 8 cups (1.9 L) vegetable stock (made with Chinese powdered base)
- 1 cup (240 ml) rehydrated (dried) shiitake mushrooms, sliced
- 4 ounces (113 g) bamboo shoots, julienned
- Salt and white pepper
- ¼ teaspoon (1.25 ml) sugar
- 2 teaspoons (10 ml) dark soy sauce
- 1 teaspoon (5 ml) sesame oil
- 3 tablespoons (45 ml) white vinegar
- 2 tablespoons (30 ml) black vinegar
- ⅓ cup (80 ml) cornstarch
- ¼ cup (60 ml) water
- 1 egg, beaten
- 1 scallion, chopped
Method:
Slice the dried chilies into long strands. Set aside.
Cut the tofu into 2-inch (5 cm) long and ¼ inch (6 mm) thick pieces. Set aside.
In a large pot over medium high heat, bring the vegetable stock to a boil. Season with salt and white pepper and reduce to a simmer.
Add the sugar, soy, and sesame oil to the stock.
Add the mushrooms and bamboo shoots. Allow the soup to return to a simmer.
Add the vinegar and black vinegar, stirring to combine.
Make a slurry by combining the cornstarch and water. Once the soup is simmering again, drizzle the slurry into it.
Once again, return the soup to a simmer. Use a ladle to stir and create a whirlpool, then drizzle the beaten egg into the soup.
Add the tofu and warm through.
Ladle the soup into warm serving bowls, garnish with chopped scallion and serve immediately.