Step 1

Bring chicken stock to a boil in a soup pot.

Step 2

Meanwhile, heat oil in a frying pan over medium high heat and sauté garlic and ginger until fragrant. Add this to the chicken stock.

Step 3

Add mashed/crumbled tofu to the chicken stock and season with salt and pepper. Adjust taste as needed.

Step 4

(Optional) Add Shaoxing wine, if using.

Step 5

To thicken the soup, add corn starch slurry to the pot and stir for 2 minutes until the soup is thicken. Turn off heat.

Step 6

Pour the egg into the soup in a steady stream, and quickly stir in a clockwise direction until thin shreds are formed.

Step 7

Serve with thinly sliced scallions and a couple drops of sesame oil per serving.