Created by ImPat on March 3, 2020
Step 1: Pour the stock into a pan and bring to the boil and add all the ingredients up to and including the wood ear mushrooms.
Step 2: Turn the heat down to medium, and add the tofu, Sichuan vegetables, soy sauce, vinegar, chilli oil and white pepper, and simmer for 10 minutes.
Step 3: Stir in the beaten egg, then add the blended cornflour and stir to thicken the soup (add more if you like a thicker consistency).
Step 4: Add the spring onion, garnish with the coriander, if you like, and serve immediately.