• Wood ear mushrooms2 large pieces
• Carrot5 cm
• Boiled bamboo shoots1/2 small piece
• Shiitake mushrooms3 pieces
• Green onion (negi)1 stalk
• Egg1
• Water4 cups
• Chinese soup stock1+ tbsp
• Sake2 tbsp
• Soy sauce1/2 tbsp
• Cornstarch1 tbsp
• ★Rice vinegar (or black vinegar)2 tbsp
• ★Doubanjiang (spicy bean paste)1/2 tsp

1. 1

   Rehydrate 2 large pieces of wood ear mushrooms in water and cut into thin strips. Cut 5 cm of carrot, 1/2 piece of boiled bamboo shoots, 3 shiitake mushrooms, and 1 stalk of green onion into uniform thin strips.

2. 2

   Bring 4 cups of water to a boil in a pot, add 1+ tbsp of Chinese soup stock and all the cut vegetables. Simmer, then season with 2 tbsp sake and 1/2 tbsp soy sauce.

3. 3

   Mix 1 tbsp cornstarch with 2 tbsp water and add to the pot to thicken. Beat 1 egg and drizzle it into the soup, stir once, then remove from heat.

4. 4

   Add the ★ seasonings, taste, and adjust with salt if needed. Serve in bowls and generously sprinkle with black pepper. Garnish with Chinese chives or nira (garlic chives) if available.

I used to add chicken breast, but this soup is delicious with just vegetables. It becomes even richer when you add leftover vegetables or tofu from your refrigerator.

• Calories60 kcal
• Protein3.2 g
• Fat1.3 g
• Carbs8 g
• Sodium1.5 g