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100g dried shiitake mushrooms

30g dried black fungus

450 g firm tofu

3 tbsp soy sauce, for marinating

3 tbsp cornstarch

300g silken/soft tofu (cut into thin shreds)

6 eggs (beaten)

2 carrots, shredded

1 ½ tbsp minced ginger or 3 tbsp garlic ginger paste

3.5 tsp chicken stock powder + 3.5L water

2 fresh chilis or 2 tsp chili oil

2 tsp salt

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Sauce ingredients:

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6 tbsp cornstarch

6 tbsp water

⅓ cup soy sauce

3 tsp dark soy sauce

1.5 tsp sugar

3 tsp salt

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Ingredients to add before turning off heat:

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3 tsp white peppercorn (adjust to taste)

½ cup Chinese black vinegar (Kong Yen is gluten free)

1.5 tbsp sesame oil

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For garnish:

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fresh coriander

4 green onion stalks

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1. Soak the dried shitake mushrooms and black fungus for 4 hours until they are completely re-hydrated. Slice them thinly.

2. Cut the firm tofu and marinate in 3 tbsp soy sauce and 3 tbsp cornstarch. Let that sit for about 15 minutes. Cut the scallions and set aside in a bowl for garnish.

3. Cut silken into thin shreds.

4. Beat 2 eggs.

5. Cut some carrot into thin shreds.

6. Mince ½ tbsp of ginger.

7. In a small sauce bowl, combine 6 tbsp of cornstarch + 0.375 cup water together. Mix it until you don’t see any lumps then add soy sauce, dark soy sauce, sugar, salt. Mix until everything is well combined. These are the Seasoning that you need to add to the soup earlier.

8. In another sauce bowl combine 3 tsp of freshly ground white pepper and ½ cup Chinese black vinegar. Mix it until the pepper is fully distributed. These 2 ingredients you need to add to the soup right before turning off the heat.

9. In a wok, over medium heat, saute the chilis and discard or substitute chili oil + canola oil. Add minced ginger, the re-hydrated mushroom and black fungus, the firm tofu, 1 tsp salt, the shredded carrots, and chicken stock. Give it a stir.

10. Cover it and bring it to a boil. Then you add the silken tofu. Use a wooden spoon, gently stir it and try not to break the tofu.

11. Cover it and wait for it to come back to a boil. Pour in the sauce. Whisk the soup while adding the sauce. Stir in the beaten eggs, then add 1 tsp of salt.

12. Cook this whole pot for another 30 seconds so all the ingredients can come together.

13. Add the other bowl of seasoning - white pepper and vinegar. They are the types of ingredient that the flavor will fade way if cook long time. That is why we add it 10 seconds before you turn off the heat.

14. Before you serve, add a bunch of scallion and cilantro for garnish. Top with about ½ tsp sesame oil.