This is a simple, yet flavor-packed Chinese soup. Tofu is simmered with bamboo shoot, shiitake mushrooms, cloud ear mushrooms, ham, and eggs in a hot and sour soup base. Garnish soup with cilantro or spring onions.
Place shiitake mushrooms and cloud ear mushrooms in a bowl of water; soak until softened, about 30 minutes. Drain and finely chop the mushrooms.
Bring a pot of water to a boil; add tofu and cook for 1 minute. Remove using a slotted spoon and place in a bowl. Bring water back to a boil and add bamboo shoots; cook for 1 minute. Drain and set bamboo shoots aside.
Mix vinegar and white pepper together in a bowl.
Bring chicken stock to a boil in a large saucepan. Add bamboo shoots, mushrooms, and ham; return to a boil. Add tofu, soy sauce, Shaoxing wine, and salt; bring back to a boil.
Mix corn flour and water together in a bowl until dissolved; stir into chicken stock mixture until soup starts to thicken. Drizzle beaten eggs into soup, stirring gently to form cooked egg clumps, 2 to 3 minutes.
Stir vinegar-pepper mixture into soup and drizzle in sesame oil.
Per Serving: 185 calories; protein 11.8g; carbohydrates 19.4g; fat 8g; cholesterol 101.1mg; sodium 573.5mg.