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


  1. In a pot, season stock with and both soy sauces, chili flakes, salt and sugar to taste.
  2. Add in all the mushrooms and simmer for 2 minutes.
  3. Add in tofu and napa cabbage and simmer for another 2 minutes.
  4. Season broth with white pepper and vinegar. Simmer for 5 minutes. Check for seasoning and adjust sour and spice levels.
  5. 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.
  6. Finish with the sesame oil and serve the soup very hot.