Hot and Sour Soup

Bring chicken stock to a boil in a saucepan. Add shiitake mushroom, wood ear, bamboo shoots and firm tofu and simmer for 5 minutes.

Stir soy sauce, black vinegar and white pepper into mushroom broth.

Mix cornstarch with water, stir it into seasoned broth and simmer for 1 minute until slightly thick.

Stir thickened soup in a slow circle and drizzle in eggs in a thin stream. Let it set for 30 seconds without stirring.

Take off the heat, add sesame oil and scallions, taste for more vinegar or pepper and serve.