Chinese Hot and Sour Soup

Bring chicken or vegetable broth to a simmer in a large pot.

Add julienned bamboo shoots, wood ear mushrooms, and firm tofu strips.

Season with soy sauce, plenty of white pepper (for heat), and rice vinegar (for sourness).

Thicken the broth slightly with a cornstarch slurry.

Beat an egg and slowly pour it into the simmering broth in a thin stream.

Stir gently in one direction to create beautiful egg ribbons.

Drizzle with sesame oil and garnish with chopped green onions before serving.