Classic Hot and Sour Soup

Directions

1. Step 1

   Soak dried shiitake and wood ear mushrooms in hot water for 20 minutes. Drain, slice shiitake, and finely shred wood ear mushrooms. Slice pork into thin strips, dice tofu into small cubes, and julienne bamboo shoots.

2. Step 2

   In a large pot, bring broth to a simmer. Add sliced pork and cook until no longer pink, about 2-3 minutes. Remove any scum that rises to the surface.

3. Step 3

   Add sliced mushrooms, bamboo shoots, and diced tofu to the simmering broth. Stir in rice vinegar, soy sauce, and white pepper.

4. Step 4

   In a small bowl, whisk cornstarch with 1/4 cup cold water to create a slurry. Slowly pour the slurry into the simmering soup while stirring continuously until the soup thickens.

5. Step 5

   Beat the egg in a small bowl. Drizzle the beaten egg slowly into the hot soup in a thin stream, stirring gently to create egg ribbons.

6. Step 6

   Remove from heat. Stir in sesame oil. Taste and adjust seasoning (add more vinegar for tang, soy sauce for salt, or white pepper for heat).

7. Step 7

   Ladle into bowls and garnish with chopped scallions.