📝 About This Recipe
Experience the perfect harmony of fiery white pepper and tangy black vinegar in this restaurant-quality gluten-free rendition of a Sichuan classic. This soup is a masterclass in texture, featuring silky egg ribbons, earthy wood ear mushrooms, and tender bamboo shoots suspended in a rich, savory broth. By utilizing tamari and high-quality starch, we achieve that signature glossy consistency without a trace of gluten, delivering a comforting bowl that warms the soul and awakens the palate.
🥗 Ingredients
The Broth Base
- 6 cups Chicken or Vegetable Stock (low-sodium and certified gluten-free)
- 1/4 cup Dried Wood Ear Mushrooms (rehydrated and thinly sliced into matchsticks)
- 4-6 pieces Dried Shiitake Mushrooms (rehydrated and thinly sliced)
- 1/2 cup Bamboo Shoots (canned, rinsed and sliced into matchsticks)
- 1 tablespoon Fresh Ginger (finely minced or grated)
The Seasoning Sauce
- 3 tablespoons Tamari (certified gluten-free soy sauce alternative)
- 4 tablespoons Chinkiang Black Vinegar (ensure brand is GF or substitute with 3 parts balsamic and 1 part red wine vinegar)
- 1 to 1.5 teaspoons Ground White Pepper (adjust based on desired heat level)
- 1 teaspoon Toasted Sesame Oil (for aromatic finish)
- 1/2 teaspoon Coconut Sugar or Cane Sugar (to balance the acidity)
Thickener and Proteins
- 4 tablespoons Cornstarch or Potato Starch (mixed with 4 tbsp cold water to make a slurry)
- 8 ounces Firm Tofu (cut into 1/4 inch thick batons)
- 2 large Eggs (lightly beaten)
For Garnish
- 2 stalks Green Onions (thinly sliced on the diagonal)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 teaspoon Chili Oil (optional, for extra heat)
👨🍳 Instructions
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1
Place the dried wood ear and shiitake mushrooms in a bowl of hot water. Let them soak for 20 minutes until fully hydrated and soft.
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2
Once soft, drain the mushrooms. Remove the tough stems from the shiitakes and slice both types of mushrooms into very thin, uniform matchsticks.
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3
In a large pot or wok, bring the 6 cups of chicken or vegetable stock to a gentle boil over medium-high heat.
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4
Add the sliced mushrooms, bamboo shoots, and minced ginger to the boiling broth. Reduce heat to medium-low and simmer for 5 minutes to infuse the flavors.
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5
In a small bowl, whisk together the tamari, black vinegar, white pepper, and sugar. Pour this mixture into the pot and stir well.
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6
Gently slide the tofu matchsticks into the soup. Stir carefully to avoid breaking the tofu pieces.
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7
In a separate small ramekin, mix the starch and cold water until a smooth, milky slurry forms with no lumps.
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8
While stirring the soup constantly in a circular motion, slowly pour in the starch slurry. Continue to cook for 1-2 minutes until the soup thickens and becomes glossy.
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9
Turn the heat down to low. This is crucial for the 'egg drop'—the liquid should be barely simmering, not boiling.
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10
Using a spoon, create a gentle whirlpool in the soup. Slowly drizzle the beaten eggs in a very thin stream into the moving liquid.
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11
Wait 10 seconds before stirring gently to allow the egg to set into beautiful, silky ribbons.
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12
Remove the pot from the heat. Stir in the toasted sesame oil to preserve its delicate aroma.
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13
Taste the broth. If you prefer it more 'sour,' add an extra teaspoon of vinegar; for more 'hot,' add a pinch more white pepper.
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14
Ladle the hot soup into bowls and garnish generously with sliced green onions and cilantro.
💡 Chef's Tips
White pepper is the source of 'heat' in this soup, not chili; it provides a floral, back-of-the-throat spice that is essential for authenticity. If you cannot find Chinkiang black vinegar, ensure your substitute is gluten-free, as many traditional Chinese vinegars contain wheat/malt. For the best egg ribbons, use a fork to drizzle the egg through the tines to ensure the stream is as thin as possible. Don't skip the soaking of the mushrooms; the rehydration process creates a unique 'crunchy' texture in the wood ears that is vital to the dish.
🍽️ Serving Suggestions
Serve alongside a plate of gluten-free vegetable spring rolls for a crunchy contrast. Pair with a chilled glass of Riesling or a crisp Jasmine tea to balance the spicy-sour notes. Add a side of steamed bok choy drizzled with garlic and tamari. Drizzle extra GF chili oil on top for those who enjoy an extra kick of heat.