Hot and Sour Soup

Ingredients

• 8 dried shiitake mushrooms (rehydrated)
• 8 oz pork ( shoulder or a well marbled pork chop, sliced)
• 1 tsp shaoxing wine (optional)
• 1 tsp cornstarch
• 8 cups chicken stock (sodium free preferred)
• 2 tbsp soy sauce
• 1/2 inch ginger (julienned)
• 1/4 tsp sugar (optional)
• 8 oz tofu
• 1/4 cup cornstarch (whisked with equal parts water)
• 2 eggs (lightly beaten)
• 1-2 tbsp black vinegar
• 1/2-1 tsp ground white pepper
• green onions (sliced, to serve)

Instructions

1. 1

   Rehydrate the shiitake mushrooms by covering with hot water. Let sit for 20-30 minutes, then drain, cut off the tough tip of the stem and slice.

2. 2

   While the mushrooms are rehydrating, marinate the sliced pork in a small bowl with the shaoxing wine, 1 teaspoon cornstarch, and a pinch of salt. Set aside.

3. 3

   In a large pot, add the chicken stock, soy sauce, ginger, and sugar. Bring to a simmer and add in the pork, shiitake mushrooms, and tofu. Simmer gently for 6-8 minutes.

4. 4

   In a small bowl, whisk together 1/4 cup cornstarch with 1/4 cup cold water until smooth. With the soup at a simmer, slowly stream in the cornstarch slurry while stirring. Let the soup come back up to a gentle simmer, until it thickens slightly.

5. 5

   Keep the soup at a simmer and use a ladle to stir in a circular motion while slowly drizzling in the lighten beaten egg.

6. 6

   Stir in the vinegar and white pepper and enjoy hot with sliced scallions. Serve with extra black vinegar and white pepper so you can adjust to taste while eating.