Cook Time: 30 Minutes

Feeds: 6 – 8 Servings

INGREDIENTS:

• 2 Chicken Stock Cubes (Maggi)
• 12 Cups of Water
• 1 Teaspoon Dark Soy Sauce
• 1 Tablespoon Dynasty Oyster Sauce
• 1 Tablespoon Chili Paste
• 1 Tablespoon Soy Sauce
• 1 Teaspoon Worcester Sauce
• 1 Tablespoon Toasted Sesame Oil
• 1 Tablespoon Ginger Powder
• 1 Tablespoon Garlic Powder
• Tofu (Firm)
• 1 Can of Bamboo Shoots
• 1 Packet of Dried Shitake Mushrooms
• Scallions for Garnish

DIRECTIONS:

1.) Follow package instructions for dried shitake mushrooms and allow to soak until ready to use.
2.) Add 12 cups of water and 2 Chicken Cubes to the pot to boil. Add in oyster sauce, chili garlic paste, dark soy sauce, soy sauce, Worcester sauce and stir until incorporated. Add in bamboo shoots and soaked shitake mushrooms to the soup. I like using dried shitake mushrooms because it brings more flavor than fresh ones.
3.) As the soup continues to boil, add one teaspoon of cornstarch to 1/3 cup of water and stir until combined. Slowly add the mixture to the pot to thicken the soup.
4.) Slice up firm tofu in one-inch squares and add to the pot.
5.) Crack three eggs into a separate bowl. Use a fork to break the eggs. Do not overmix the eggs if you want the egg ribbons to be large and chunky. In the simmering pot, stir the soup until the soup is moving in a clockwise motion. Slowly drizzle in the eggs. Once complete, turn the flame on low.
6.) Season the soup with salt and black pepper until you reach your desired taste. It’s important to season at the end, to prevent your soup from becoming over seasoned. For a spicier soup, add in a pinch of white pepper. For a sour soup, add one tablespoon of rice vinegar to the pot.
7.) Garnish with Scallions and toasted Sesame Oil. Serve while hot and enjoy!