220g chicken breast
12 dried Shiitake mushrooms (or 150g fresh)
1/2 cup wood ear mushrooms , chopped 1.5cm pieces
1 tsp dried chilli flakes, adjust spice to taste
2 tsp dark soy sauce (Note 3)
1 tbsp light soy sauce (Note 3)
1 tsp ginger , finely grated
1/2 tsp white pepper (sub black)
6 cups (1.5L) chicken or veg stock/broth , low sodium
1 tsp sesame oil
1 tsp sugar
1/4 cup (65ml) white vinegar (adjust to taste)
125g firm tofu (~ 1 cup) , cut into 1.2cm cubes
1/4 cup bamboo shoots , thinly sliced
2 eggs , whisked
1/4 cup (40g) cornstarch/cornflour
1/4 cup (125 ml) water
Salt to taste
1 shallot/scallion , finely sliced

Cover Shiitake mushrooms with plenty of boiling water. Stand 20 - 30 minutes until soft, drain, then slice thinly. (Discard or reserve liquid for other use)

Place chicken broth, ginger, soy sauces, chili, sugar, pepper and sesame oil in a large pot over medium high heat.

Once simmering, add chicken, cover and reduce heat so it's simmering.

Cook 10 minutes, remove chicken and shred.

Add vinegar, shiitake, wood ear mushrooms, bamboo shoots, tofu and shredded chicken into the soup.

Stir, simmer for 10 minutes.

Mix cornflour with water. While stirring soup at a medium pace, slowly pour the cornflour mixture in (ensures no lumps).

When it starts simmering again, stir constantly and slowly pour egg in a thin stream - this will create the signature "egg ribbons".

Taste - add salt if desired, more chili if you want.

Add shallots and serve!