Hot and Sour Soup with Tofu and Mushrooms

Cube firm tofu and slice shiitake mushrooms, king oyster mushrooms, and wood ear mushrooms. Keep bamboo shoots and sesame oil ready for finishing.

Heat neutral oil in a large pot over medium heat. Sauté dried red chili until fragrant, then discard it.

Add chicken bone broth and stir in fresh ginger, Chinese light soy sauce, Chinese dark soy sauce, oyster sauce, chicken powder, sugar, white pepper, and salt. Bring the soup to a boil.

Add firm tofu, shiitake mushrooms, king oyster mushrooms, wood ear mushrooms, and bamboo shoots. Stir in cornstarch mixed with part of cold water, then cook until the soup thickens slightly.

Whisk eggs with the remaining cold water. Slowly drizzle the egg mixture into the soup while stirring to form ribbons.

Stir in white vinegar and sesame oil. Ladle into bowls and top with green onions.