Ingredients

For the seafood:
½ cup small shrimp, deveined
½ cup small scallops
Pinch of salt
Pinch of white pepper

For the first seasoning:
1 tablespoon soy sauce
1/10 teaspoon salt

For the second seasoning:
3 tablespoons Chinkiang vinegar
1 teaspoon white pepper
1 tablespoon dark soy sauce
1 teaspoon sesame oil

For the soup:
6 cups chicken stock
5 medium fresh shiitake mushrooms, thinly sliced
½ cup fresh wood ear mushrooms, thinly sliced
½ cup bamboo shoots
¼ medium carrot, julienned
½ teaspoon ginger, julienned
⅓ block soft tofu, cut into strips
3 tablespoons cornstarch
9 tablespoons water
2 large eggs, beaten
2 tablespoons scallions, chopped

Directions

In a bowl, combine the shrimp and scallops. Season with a pinch of salt and white pepper. Set aside.

In a small bowl, mix the first seasoning: soy sauce and salt. This goes in early to build the soup’s base flavor.

In another bowl, mix the second seasoning: dark soy sauce, Chinkiang vinegar, white pepper, and sesame oil. This is added at the end to preserve the color and sharp flavor.

In a large pot over high heat, bring the chicken stock to a boil. Add the first seasoning and stir to combine.

Add shiitake mushrooms, wood ear mushrooms, bamboo shoots, carrot, and ginger. Boil for 4 minutes until softened.

Add the tofu, shrimp, and scallops. Stir and boil for 1 minute.

Stir in the cornstarch slurry (3 tablespoons of cornstarch and 9 tablespoons of water) and cook until slightly thickened.

Add the second seasoning and bring the soup to a full boil.

Slowly drizzle in the beaten eggs in a circular motion. Let them set, then gently stir.

Garnish with chopped scallions and serve hot.