Soak the mushrooms

• Place the dried shiitake mushrooms in a bowl and cover with hot boiled water.
• Leave them to hydrate.

Make the cornstarch slurry

• Combine the cornstarch and water in a small bowl.
• Mix well and set aside.

Beat the egg

• Beat the egg in a small bowl and set aside.

Build the broth

• In a pot, add the chicken stock, soaked mushrooms, shredded carrots, bamboo shoots, salt, chicken powder, light soy sauce, sugar and dark soy sauce.
• Bring to a boil, then lower to medium heat and cook until the carrots are a bit softer.

Add tofu and thicken

• Add the tofu strips to the pot.
• Stir the cornstarch slurry and pour it in.
• When it comes back to a boil, lower the heat to low.

Stir in the egg

• Slowly stir the soup while pouring in the beaten egg in a thin stream.

Finish and serve

• Turn off the heat and stir in the black Chinese vinegar and ground pepper.
• Add a drizzle of sesame oil and serve.