Hot & Sour Soup

Wash the vegetables and chop everything. Cut the roots off the seafood mushrooms and halve the stems. Slice the king oyster mushrooms into strips. Cut the shiitake mushrooms into thin slices (rehydrate first if dried). Rehydrate the dried wood ear mushroom for about 10 minutes, then cut it thin. Cut the tofu, carrots, and red bell pepper into thin strips. Mince the green onions and dice the tomatoes into cubes.

Mix the cornstarch (3 tbsp) and water (2 tbsp) into an even slurry. In a separate bowl, crack the eggs and beat them well. Bring the water (5 cups) to a boil in advance so it's ready.

Set the stove to the highest heat. Add the corn oil (1 tbsp) and the dried chili peppers (2 pieces). Heat and toss the chilies for about 1 minute to infuse their spicy essence into the oil, then remove and discard them.

Add the diced tomatoes and cook for 30-60 seconds, then pour in the boiling water (5 cups). Add the white pepper (1 tsp) and stir for 15-30 seconds. Add the salt (1 tsp), sugar (1 tbsp), light soy sauce (2 tbsp), and dark soy sauce (0.5 tbsp), and stir for another 15-30 seconds. Add the tofu, mushrooms, and remaining vegetables (except the green onions), and stir gently for 5-10 seconds.

Cover the wok with a lid and bring the soup to a boil, about 3-4 minutes.

Stir the cornstarch slurry again, then slowly pour it in over 50-60 seconds while stirring. Beat the eggs once more and slowly pour them around the wok over 20-30 seconds (no stirring needed). Add the vinegar (2 tbsp) and sesame oil to taste, then taste and adjust the seasoning as needed.

Turn off the heat and transfer the soup to a serving bowl. Garnish with the minced green onions and serve.