I’ve resisted making this recipe because it’s my favorite Chinese soup and I want to keep the mystery behind it, but staying home for months has forced me to create one to satisfy my cravings. I made a vegetarian version (easily made vegan by changing the stock) but feel free to add meat or seafood if desired. You can go ahead and change a number of the vegetables too!
Ingredients (serves 3-4)
1 L chicken (or vegetable stock)
1 bunch enoki mushrooms, roots removed
6 dried shitake mushrooms, rehydrated in 1/2 cup of water, then sliced into thin strips
1 block firm tofu, sliced into long strips
4 cups napa cabbage, sliced into thin strips
1 tbsp light soy sauce
2 tsps dark soy sauce
1/4 cup white vinegar
1 tsp sesame oil
1/4 cup cornstarch
2 eggs, beaten (optional)
chili flakes to taste
salt, sugar and white pepper to taste
- In a pot, season stock with and both soy sauces, chili flakes, salt and sugar to taste.
- Add in all the mushrooms and simmer for 2 minutes.
- Add in tofu and napa cabbage and simmer for another 2 minutes.
- Season broth with white pepper and vinegar. Simmer for 5 minutes. Check for seasoning and adjust sour and spice levels.
- Combine cornstarch with the water the mushrooms were rehydrated in. Slowly pour into the soup while mixing. Add in the beaten egg while stirring if using.
- Finish with the sesame oil and serve the soup very hot.