Hot-And-Sour Soup

Let's Cook

1. Step 1.

   In a small bowl, combine the slivered pork with 1 teaspoon of soy sauce and mix well. Set aside to marinate while you prepare the other ingredients.

2. Step 2.

   In a large soup pot over high heat, heat 1 teaspoon vegetable oil until it shimmers. Add the marinated pork and stir-fry with a spatula for 1 minute, breaking up any clumps.

3. Step 3.

   Add 6 cups of water, the remaining ⅓ cup soy sauce, ¼ cup white vinegar, and 2 teaspoons freshly ground white pepper to the pot. Stir to combine.

4. Step 4.

   Add the tofu strips, reconstituted tree ear fungus, bamboo shoot strips, and sliced shiitake mushrooms to the pot. Bring the soup to a boil, then reduce the heat to medium or medium-low so it maintains a gentle simmer.

5. Step 5.

   In a small bowl, whisk together the cornstarch and remaining ½ cup water to make a slurry. While stirring the soup continuously, slowly pour in the cornstarch slurry. Continue stirring until the soup thickens and returns to a simmer.

6. Step 6.

   Drizzle the beaten eggs in a steady, circular stream over the simmering soup to create thin egg threads. Let the egg cook for a few seconds, then gently stir to incorporate. Taste and adjust seasoning with additional soy sauce, vinegar, and white pepper as desired.

7. Step 7.

   Remove the pot from heat. Drizzle with sesame oil and stir once. Ladle the soup into bowls and garnish with chopped green onions and cilantro, if using.