Ingredients
4 sheets of tofu skin (bean curd sheets), 50 g (about 1/2 cup) spinach cut into sections, 50 g (about 1/2 cup) rehydrated wood ear mushrooms.
Seasonings
Scallion segments, ginger slices, soy sauce, white vinegar, ground white pepper, water starch, sesame oil, and clear broth, each to taste.
Steps
1. Soak the tofu skin until soft, rinse, blanch in boiling water, drain, and cut into thin shreds; rinse the rehydrated wood ear mushrooms and cut into shreds.
2. Heat oil in a wok until hot, add scallion segments and ginger slices and stir-fry until fragrant, then add white vinegar, pour in clear broth, add shredded tofu skin, shredded wood ear mushrooms, and spinach segments, add soy sauce and bring to a boil, skimming off any foam.
3. Thicken the soup with a thin cornstarch slurry, sprinkle with white pepper, drizzle with sesame oil, and serve in a bowl.