Mix cornstarch with cold water (start with 3 tbsp; increase for thicker soup).
Stir soup while slowly pouring in slurry, 1/3 at a time, until thickened.
With soup simmering, drizzle in beaten egg in a slow stream, stirring in a circular motion.
8. Adjust & Serve
Taste the soup. Adjust:
More vinegar for tang
More white pepper for heat
A touch of sugar if too sharp
More sesame oil for richness
Top with sliced green onions, serve hot.
📝 Notes & Tips
Chinkiang Vinegar: Key to flavor. If unavailable, sub with white vinegar + a splash of sugar and soy sauce for balance.
Tofu: Firm holds its shape best.
Soup Texture: Want it silkier? Use up to 4 tbsp cornstarch.
Pork Cut: Use pork shoulder with marbling for best flavor.
Storage: Keeps well refrigerated up to 4 days. Reheat gently.
🔥 Flavor Variations
Add sliced chili oil or chili crisp for heat.
Use chicken thigh or go vegetarian (no pork, use mushroom broth only).
Mix in glass noodles or ramen for a hearty twist.
