Hot and Sour Soup
Yield: 6–8 servings.

INGREDIENTS

• 4 medium-sized dried Shiitake mushrooms
• 1 oz/28 g dried lily flowers (optional)
• ½ oz/14 g dried black fungus (optional) 
• 4 oz/57 g pork tenderloin or chicken breast, cut into thin strips
• 1 tablespoon Shaohsing rice cooking wine or medium-dry Sherry
• 1 tablespoon soy sauce
• ½ tablespoon cornstarch
• 1 tablespoon vegetable oil
• 4 cups/1 L low-sodium chicken stock
• 1 large egg, lightly beaten
• 8 oz/227 g medium-firm tofu, cut into 1½-inch x ½-inch x ½-inch/3.8-cm x 1.3-cm x 1.3-cm pieces
• 2 oz/57 g canned bamboo shoots, thinly sliced
• ½ teaspoon kosher salt
• 2 teaspoons white or black pepper
• Salt and pepper to taste
• 1 tablespoon minced green onions or cilantro leaves for garnish

SAUCE INGREDIENTS

• 2 tablespoons soy sauce
• ¼ cup/60 ml Chinkiang rice vinegar or balsamic vinegar
• 3½ tablespoons cornstarch dissolved in 4 tablespoons water

DIRECTIONS

1. In a small bowl, combine all sauce ingredients thoroughly and set aside.

2. Soak the dried Shiitake mushrooms in hot water in a medium-sized bowl. When the mushrooms are softened and plump, squeeze the liquid out of the mushrooms. Trim off the stems and cut them into thin strips. In different bowls, repeat the same procedure to reconstitute the dried lily flowers and black fungus mushrooms with hot water. Cut off the stems and cut them into strips as well.

3. Combine pork tenderloin strips, cooking wine, soy sauce, and cornstarch in a small bowl; mix until all ingredients are well combined. Set aside.

4. Heat the oil over high heat in a medium-sized stockpot or wok. When the pot is hot, add pork and quickly stir-fry until all pork pieces are separated and change color.

5. Pour chicken stock into pot and bring the stock to a boil; stir the sauce mixture and slowly add it into the pot. Gently stir the soup with a spatula until the soup begins to boil again. Slowly add the beaten egg while gently stirring the soup with a spatula until the egg is evenly distributed in the soup.

6. Add tofu, bamboo shoots, mushrooms, lily flowers, black fungus, salt, and pepper. Lightly stir with a spatula until the soup boils. Turn off the stove.

7. Serve with small soup bowls. Adjust the seasoning with additional salt and white pepper. Garnish the soup with chopped green onions or cilantro leaves.