Slice the mushrooms thinly, cut the tofu into strips and rinse the drained bamboo shoots. Bring the stock and water to a gentle simmer.

Ingredients

• 350 gTofu, firm, prepared with calcium sulfate and magnesium chloride (nigari)
• 250 gMushrooms, white, raw
• 180 gBamboo shoots, canned, drained solids
• 200 gSoup, stock, chicken, home-prepared
• 45 gVinegar, distilled
• 110 gEgg, whole, raw, fresh
• 5 gSpices, pepper, red or cayenne
• 2 gSalt, table
• 1,000 gBeverages, water, tap, drinking

Method

1. Slice the mushrooms thinly, cut the tofu into strips and rinse the drained bamboo shoots. Bring the stock and water to a gentle simmer.
2. Add mushrooms, bamboo shoots and 5 g cayenne to the stock. Simmer for 8 minutes.
3. Stir in tofu, vinegar and salt and simmer for 4 minutes more.
4. Stir the soup into a whirlpool, pour in the egg in a thin stream and heat for 90 seconds until fine ribbons form. Divide among four bowls.