we have food at home.

~ingredients:

• 4 cups chicken stock (or 4 cups water + 2 tsp chicken bouillon)
• wood ear mushrooms (rehydrated)
• shiitake mushrooms (rehydrated)
• ½ soft tofu 
• 1 tbsp ginger
• 2 tbsp cornstarch
• 3 tbsp water
• 1 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 3 tbsp chinese black vinegar
• 2 tsp white pepper 
• 2 egg
• 2 green onion

~instructions: 

1. Slice the rehydrated wood ear mushrooms and shiitake mushrooms into strips. Set aside.
2. Dice the soft tofu into small cubes. Set aside.
3. Chop the green onion and mince the ginger. Set aside. 
4. In a small bowl, mix together the cornstarch, water, soy sauce, dark soy sauce, sugar, and white pepper. Set aside. 
5. In another small bowl, beat 1 egg and set aside.
6. In a pot, add 4 cups of chicken stock (or 4 cups water + 2 tsp chicken bouillon).
7. Turn on the fire to a medium heat. 
8. Add in the ginger, wood ear mushrooms, shiitake mushrooms, and any other veggies you want to use.
9. When the soup starts to bubble, prepare to pour in the bowl of sauces we mixed together in step 4. Give the bowl a good stir before pouring in the sauce, since the corn starch will have likely settled at the bottom. 
10. Slowly pour in the sauce, stirring continuously as you pour. Lower the heat to a simmer, and continue to stir. 
11. Check the soup for consistency, it should be thick enough to coat your ladle or spoon. 
12. Add in the tofu and black vinegar, and stir. When it comes back up to a simmer, taste and adjust seasoning as needed. If you like it more hot, add more white pepper. If you like it more sour, add more black vinegar. 
13. Once satisfied with the taste, drizzle in the beaten egg while stirring the soup, to create the egg ‘ribbons.’
14. Continue to simmer for another minute to let the egg cook. 
15. Turn off the heat, and serve with chopped green onions on top. Enjoy!