Cantonese-style Hot and Sour Soup Recipe

Ingredients (12)

• 1 1/2 quarts low sodium store-bought or homemade chicken or vegetable stock
• 4 dried shiitake mushrooms (see note)
• 6 dried wood ear mushrooms (see note)
• 4 to 6 ounces canned bamboo shoots, cut into thin slices
• One 1-inch piece of ginger
• A small block of firm silken tofu, about 5 ounces, cut into 1/2 inch cubes
• 2 teaspoons soy sauce, or more to taste
• 2 tablespoons Shaoxing rice wine
• 5 tablespoons cornstarch mixed with 1/4 cup water
• 3 to 4 tablespoons Chinkiang vinegar or 2 to 3 tablespoons red vinegar (see note)
• 1/2 teaspoon ground white pepper or more to taste
• Chopped cilantro or green onion