4 dried shiitake mushrooms
1 woodear fungus
1 lb firm tofu, drained and cubed
2 liters (8 cups) water (bouillon cube optional)
2 Tbsp yellow rice wine (Shaoxing wine)
4 Tbsp light soy sauce
6 Tbsp black rice vinegar
1 tsp ground white pepper
1 chopped spring onion
1 bok choy, chopped

Soak the mushrooms in boiling water, then shred them when soft. (Cut off the hard stems.) Combine water, soy sauce, vinegar, wine, and pepper in large pot. When boiling, add mushrooms and tofu and boil 10 minutes. Add bok choy and boil another 5 minutes. Top with spring onion and serve.