Hot and Sour Soup

Ingredients

• 6 dried wood ear mushrooms
• 4 dried shiitake mushrooms
• 6 cups chicken or pork stock
• 200 g lean pork loin, cut into thin matchsticks (optional)
• 1 tsp soy sauce, plus 3 tbsp for the broth
• 1 tsp Shaoxing wine
• 200 g firm tofu, cut into thin matchsticks
• 1/2 cup canned bamboo shoots, cut into thin matchsticks
• 1 medium carrot, cut into thin matchsticks
• 1 1/2 tsp ground white pepper, or more to taste
• 4 tbsp Chinkiang (Zhenjiang) black vinegar
• 1 tbsp rice vinegar
• 3 tbsp cornstarch, mixed with 4 tbsp cold water
• 2 large eggs, lightly beaten
• 1 tsp sesame oil
• 2 scallions, thinly sliced
• Salt, to taste

Before you cook

• Soak the dried wood ear mushrooms and dried shiitake in separate bowls of warm water for 20 minutes, until softened
• Drain the mushrooms, squeeze out the excess water, and slice them into thin strips, discarding any hard shiitake stems
• If using pork, toss the matchsticks with 1 tsp soy sauce and the Shaoxing wine and set aside while you prep everything else
• Cut the tofu, bamboo shoots, and carrot into thin matchsticks of similar size
• Stir the cornstarch into the cold water and keep it near the stove
• Beat the eggs in a small bowl or measuring cup with a pourable spout
• Slice the scallions

Steps

1. Bring the stock to a boil in a large pot over high heat
2. Add the pork matchsticks, if using, and stir to separate them
3. Skim off any foam that rises to the surface
4. Add the sliced wood ear, shiitake, bamboo shoots, and carrot to the pot
5. Lower the heat to a simmer and cook for 5 minutes, until the pork is cooked through and the vegetables have softened slightly
6. Add the tofu matchsticks and the 3 tbsp soy sauce, and simmer for 2 more minutes
7. Restir the cornstarch slurry since it settles, then pour it into the soup in a thin stream while stirring
8. Keep stirring gently until the soup thickens to a light, glossy consistency, about 1 minute
9. Reduce the heat so the soup is barely simmering
10. Drizzle in the beaten egg in a slow, thin stream while stirring the soup gently in one direction
11. Let the egg set into ribbons for about 15 seconds before stirring again
12. Turn off the heat
13. Stir in the white pepper, black vinegar, and rice vinegar
14. Taste and add salt, or a touch more vinegar or pepper, until the sour and hot balance feels right
15. Drizzle the sesame oil over the soup and scatter the scallions on top before serving hot