Hot and Sour Soup

Soak wood ear mushrooms in warm water 20 minutes. Drain, trim hard bits, slice thinly.

Cut tofu and bamboo shoots into thin matchstick strips.

Bring stock to a boil. Add mushrooms, bamboo shoots, and tofu. Simmer 5 minutes.

Add soy sauce, black vinegar, and white pepper. Taste and adjust — it should be distinctly sour and peppery.

Mix cornstarch with 4 tbsp cold water. Pour slowly into the simmering soup while stirring to thicken.

Beat eggs lightly. Slowly drizzle into the soup in a thin stream while stirring gently to create egg ribbons.

Finish with sesame oil and chili oil. Garnish with sliced scallions. Serve hot.