Hot and Sour Soup

酸辣汤 · Suān Là Tāng

Ingredients12

• chicken broth1 L
• pork tenderloin100 g
• firm tofu150 g
• dried wood ear mushrooms15 g
• bamboo shoots80 g
• eggs2
• rice vinegar3 tbsp
• soy sauce2 tbsp
• white pepper1 tsp
• cornstarch2 tbsp
• sesame oil1 tsp
• scallions2

Method

1. Soak the wood ear mushrooms in warm water until soft, then slice them thinly. Cut the pork, tofu, and bamboo shoots into thin strips.
2. Bring the chicken broth to a simmer. Add the pork and cook until it is no longer pink.
3. Add the wood ears, bamboo shoots, and tofu. Simmer for about 5 minutes.
4. Stir the cornstarch with a little cold water, then stir it into the soup until the broth thickens slightly.
5. Beat the eggs and slowly stream them into the simmering soup while stirring gently so they form fine ribbons.
6. Season with rice vinegar, soy sauce, and white pepper. Taste and adjust the sour and hot balance.
7. Finish with sesame oil and sliced scallions, then serve hot.