Street-style Vermicelli Soup

Directions

1. Soak wood ear, winter mushrooms, and vermicelli in water separately. When mushrooms are fully rehydrated, about 3 hours, drain everything but keep the winter mushroom soaking water. 
2. Cut chicken breast into thick strips and cook in broth over medium heat for about 10 minutes, adding more water to cover chicken if needed. Meanwhile, cut wood ear and winter mushrooms into fine strands, discarding stems if any. Use scissors to cut the bunch of vermicelli to shorter strands. When chicken is cooked, shred and reserve aside.
3. Combine the hot broth and the mushroom soaking liquid over medium-high heat. When it simmers, add winter mushroom strands and cook for 4 minutes, then add wood ear strands, chicken and vermicelli and cook for 2 more minutes.
4. Mix water chestnut starch and 3 tablespoons of water into a slurry. Combine egg and 2 tablespoons of water. Over low heat, drizzle slurry into the soup while stirring, and then drizzle in the egg. Add soy sauce to taste, mixing in 1/2 teaspoon at a time. Serve in small bowls.