Hot & Sour Soup

Step 1

In a large bowl, soak yuba in 4 cups of cold water for 2 hours. In another large bowl, soak wood ear with 4 cups of cold water for 1 hour. Rinse and drain yuba and wood ear once rehydrated, then slice into thin slivers.

Step 2

In a large pot over medium heat, heat 2 tablespoons oil. Add garlic, ginger, green onions, chile, and salt. Stir until fragrant, about 1 minute. Stir in Sriracha, sugar, yuba, wood ear, and mushrooms and cook until softened, stirring frequently, 2 to 3 minutes.

Step 3

Add in broth, bamboo shoots, and tofu, and bring to a simmer. Add in vinegars, soy sauce, and white pepper, and stir gently to combine. In a small bowl, whisk cornstarch with 2 tablespoons water until smooth, then add cornstarch slurry to pot. Reduce heat to low, and let simmer for 10 more minutes, stirring occasionally.

Step 4

Optionally, make egg drop addition: In a medium bowl, whisk eggs with 2 teaspoons water and remaining 1 teaspoon grapeseed oil. Remove pot from heat, then very slowly stream in whisked egg mixture around the edge of the pot. Cover the pot and let stand for 4 minutes, until the egg sets and floats to the surface. Drizzle in sesame oil and very gently stir to combine.

Step 5

Garnish with chili oil, cilantro, more green onions, and red chiles before serving.