Hodo medium tofu is ethereal in this classic Chinese hot and sour soup.
4 cups chicken or vegetable stock
1/4 cup chinkiang black vinegar (sub with balsamic vinegar)
1 Tablespoon ground white pepper
1 teaspoon kosher salt
2 cups fresh mushrooms (preferably nameko or shiitake)
1 cup bamboo shoot
1 egg, beaten with a little water
1 Tablespoon cornstarch + 2 Tablespoons water
Green onions, sliced finely
1 block of Hodo Medium Tofu, cut into thick batons
Bring stock, vinegar, pepper, and salt to boil. Add mushrooms and bamboo shoots. Simmer till mushrooms are tender. Lower heat, then drizzle beaten egg over the soup in concentric circles, let stand for 2 minutes before stirring. Make cornstarch slurry by dissolving cornstarch in water. Add to soup and stir till thickens. Add tofu and cook till heated through. Taste for salt, acid and pepper. Garnish with green onions.