• Rehydrate black fungus by covering with hot water for 30 minutes. Drain and set aside.
• If using, soak dried mushrooms in warm water for at least 30 minutes. Drain, rinse and gently squeeze out excess water. Remove stems and thinly slice. Set aside.

Electric Pressure Cooker

• In the inner cooking pot of an electric pressure cooker, add ginger, ham and chicken broth.
• Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 5 minutes.
• Once the pressure cooking is done, quick or natural release the pressure.
• Remove the slices of ginger.
• Press Sauté. Add carrots and cabbage and cook for 3 minutes.
• Add bamboo shoots, green onion, mushrooms, tofu, black fungus, rice vinegar, soy sauce.
• In a small bowl, dissolve the cornstarch in cold water and stir the slurry into the soup. Simmer until thickened. Add ground white pepper.
• While gently stirring the soup, slowly drizzle in the egg to create the egg ribbons. Cancel Sauté.
• Add sesame oil. Adjust the taste to your liking by adding more vinegar, ground white pepper and/or sesame oil.

Stovetop

• In a large stock pot on high heat, add ginger, ham and chicken broth. Bring to a boil. Turn the heat down to low and let simmer for 20 minutes.
• Remove the slices of ginger. Add carrots and cabbage and cook for 3 minutes.
• Add bamboo shoots, green onion, mushrooms, tofu, black fungus, rice vinegar, soy sauce.
• In a small bowl, dissolve the cornstarch in cold water and stir the slurry into the soup. Simmer until thickened. Add ground white pepper.
• While gently stirring the soup, slowly drizzle in the egg to create the egg ribbons.
• Add sesame oil. Adjust the taste to your liking by adding more vinegar, ground white pepper and/or sesame oil.