Hot and Sour Soup

Slice the tofu, mushrooms, rehydrated wood ear mushrooms, and bamboo shoots. Set aside.

In a large pot or Dutch oven over medium heat, add the neutral oil. Add the dried red chilies and toast until fragrant, about 30 seconds. Remove and discard the chilies.

Pour in the chicken stock. Season with white pepper, kosher salt, sugar, MSG (if using), light soy sauce, dark soy sauce, and toasted sesame oil. Stir to combine.

Add the sliced mushrooms, tofu, and bamboo shoots to the pot. Cover and bring to a boil.

While the soup comes to a boil, crack the eggs into a small bowl. Add 1 tablespoon of water and beat well.

In a separate small bowl, whisk together the cornstarch and 1/4 cup of water to create a smooth slurry.

Once the soup is boiling, pour in the cornstarch slurry while stirring constantly. Continue to stir until the soup has thickened.

Turn the heat down to low. Slowly pour the beaten egg into the soup in a thin stream, stirring gently in one direction to create silky egg ribbons.

Turn off the heat and stir in the white vinegar.

Garnish with freshly chopped scallions and serve immediately.