Instructions: Soak the cloud ears in hot water for 30 minutes, or until soft. Drain, trim off, and discard the hard base from each, and chop the cloud ears roughly.

Remove and discard stems from Shiitake mushrooms. Cut the caps into thin strips. Cut the tofu into 1/2 inch cubes, and shred the bamboo shoots finely.

Place the stock, mushrooms, tofu, bamboo shoots, and cloud ears in a large saucepan. Bring the stock to boiling, lower heat and simmer for about 5 minutes. Stir in the sugar, vinegar, soy sauce, chili oil, and salt and pepper. Stir the cornstarch to a paste with the water. Add the mixture to the soup, stirring until the soup thickens slightly. Lightly beat the egg white, then pour it slowly into the soup in a steady stream, stirring constantly. Cook, stirring, until the egg white changes color. Add the sesame oil just before serving. Ladle into warm bowls and garnish each portion with scallion rings.

Serves 4.

country: China
course: soup

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