A classic Northern Chinese staple featuring wood ear mushrooms, tofu, and a heavy white pepper kick.
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In a large pot, bring the broth to a gentle boil over medium-high heat.
Add the sliced wood ear mushrooms, lily buds, bamboo shoots, and tofu strips to the pot.
Stir in the soy sauce and white pepper, then simmer for about 5 minutes to let the flavors meld.
Slowly pour in the cornstarch slurry while stirring constantly until the soup thickens to your liking.
Reduce the heat to low; slowly drizzle the beaten egg into the soup in a circular motion, letting it sit for 10 seconds before stirring gently to create ribbons.
Turn off the heat and stir in the black vinegar and sesame oil immediately to preserve the sharp acidity.
Taste the soup and adjust the white pepper or vinegar if you prefer a sharper kick.
Garnish with chopped green onions and serve hot in individual bowls.
