Hot and Sour Soup

Ingredients

• low-sodium chicken stock6 cups
• dried wood ear mushrooms1/4 cup, soaked and sliced
• dried shiitake mushrooms4, soaked and sliced
• dried lily buds1/4 cup, soaked and trimmed (optional)
• firm tofu8 oz, cut into matchsticks
• bamboo shoots1/2 cup, julienned
• pork loin4 oz, cut into matchsticks
• soy sauce2 tbsp
• Chinkiang black vinegar1/4 cup
• white pepper1 1/2 tsp (yes, really)
• cornstarch3 tbsp, mixed with 1/4 cup water
• large egg1, beaten
• toasted sesame oil1 tsp
• scallions2, thinly sliced

Steps

1. 1

   Simmer stock with ingredients.

   Bring stock to a simmer with the soaked mushrooms, lily buds, bamboo shoots, and pork. Cook 8 minutes until the pork is tender.

2. 2

   Add tofu and seasonings.

   Add tofu, soy sauce, vinegar, and white pepper. Simmer 3 minutes.

3. 3

   Add cornstarch slurry to thicken.

   Stir the cornstarch slurry and pour into the simmering soup in a thin stream, stirring, until it thickens to a glossy body.

4. 4

   Drizzle beaten egg to form ribbons.

   With the soup at the gentlest simmer, drizzle in the beaten egg in a slow stream while stirring once gently to form ribbons.

5. 5

   Finish soup with sesame oil and scallions.

   Off heat, drizzle sesame oil and scatter scallions. Adjust vinegar and pepper to taste before ladling.