Hot and Sour Soup (Simple Version)

Slice the black fungus, trim the ends of the white and brown beech mushrooms, clean the bean sprouts, and slice the tofu.

Heat a pan with a little oil, add the white and brown beech mushrooms, and stir-fry until they release some water. Then add the bean sprouts and stir-fry together.

Once the water is released, add soy sauce and black vinegar to the pan and stir-fry.

Add the broth and tofu, and bring to a boil.

Once boiling, add the cornstarch mixed with water to adjust the thickness to your liking.

Beat the eggs and add them to the pot without stirring for 20 seconds to let them set slightly, then stir. Add white pepper to enhance the spiciness of the hot and sour soup! Finally, taste and adjust the seasoning as needed, and it's done.