Hot and Sour Soup

Ingredients

• Chicken stock1000 ml
• Dried shiitake mushrooms, soaked and sliced6
• Dried wood-ear fungus, soaked and sliced10 g
• Bamboo shoots, cut into thin strips80 g
• Pork loin, cut into thin strips (optional)100 g
• Firm tofu, cut into thin strips150 g
• Light soy sauce2 tbsp
• Cornstarch, mixed with 4 tbsp water3 tbsp
• Eggs, beaten2
• Chinese black vinegar3 tbsp
• Ground white pepper1 tsp
• Sesame oil1 tsp
• Scallions, chopped2 stalks
• Saltto taste

Method

1. Bring the stock to a boil. Add the mushrooms, wood ear and bamboo shoots and simmer for 5 minutes.
2. Add the pork, stirring so the strips separate, and cook for 1 minute.
3. Add the tofu and soy sauce. Stir the cornstarch mixture, pour it in while stirring, and simmer until the soup thickens.
4. Lower the heat. Pour the eggs in a thin stream while slowly stirring the soup in one direction so they form ribbons.
5. Take the pot off the heat and stir in the vinegar, white pepper and sesame oil. Season with salt, scatter with scallions and serve.

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