Hot and Sour Soup

Ingredients

• 1L chicken or pork stock
• 100g pork loin, sliced thin
• 75g bamboo shoots, julienned
• 60g wood ear mushrooms, rehydrated, sliced
• 2 tbsp Chinkiang vinegar
• 15ml soy sauce
• 1 tsp white pepper, freshly ground
• 1 egg, beaten
• 20g cornstarch, mixed with 40ml water
• 2 scallions, sliced
• 5g sesame oil

Method

1. 1
   Bring stock to a rolling boil in a large pot; add pork slices and cook 2 minutes until just cooked through.
2. 2
   Add bamboo shoots and wood ear mushrooms; simmer 2 minutes.
3. 3
   Season with Chinkiang vinegar, soy sauce, and white pepper; taste and adjust balance of sour and salty.
4. 4
   Slowly drizzle beaten egg into the simmering broth while stirring gently to create delicate ribbons; cook 1 minute.
5. 5
   Stir cornstarch slurry and pour into soup in a thin stream while stirring until soup thickens slightly and turns translucent, about 1 minute.
6. 6
   Remove from heat; drizzle sesame oil over the surface.
7. 7
   Ladle into bowls and garnish with sliced scallions; serve immediately.