Classic Hot and Sour Soup

Ingredients

• Pork tenderloin150g
• Dried shiitake mushrooms20g
• Silken tofu150g
• Bamboo shoots100g
• Wood ear mushrooms10g
• Chicken broth1 liter
• Soy sauce3 tbsp
• Black vinegar3 tbsp
• Chili oil1-2 tbsp
• Cornstarch2 tbsp
• Sesame oil1 tsp
• Ginger1 tsp, minced
• Garlic1 tsp, minced
• White pepper1/2 tsp
• Saltto taste
• Wateras needed
• Scallionsfor garnish

Steps

1. 1

   Rehydrate dried shiitake and wood ear mushrooms in warm water. Once softened, remove stems from shiitake and thinly slice both mushrooms. Cut pork tenderloin into thin strips and marinate with 1 tbsp soy sauce and 1 tsp cornstarch. Cut tofu and bamboo shoots into thin strips.

2. 2

   In a pot, bring chicken broth to a simmer. Add minced ginger and garlic, then add the marinated pork and cook until just done. Stir in sliced shiitake mushrooms, wood ear mushrooms, and bamboo shoots.

3. 3

   In a small bowl, whisk together remaining cornstarch with 4 tbsp water to create a slurry. Gradually stir the slurry into the simmering soup to thicken. Add soy sauce, black vinegar, chili oil, and white pepper. Adjust seasoning with salt if needed.

4. 4

   Stir in the silken tofu and sesame oil. Simmer for another 2-3 minutes until heated through. Do not boil vigorously after adding tofu.

5. 5

   Ladle the hot and sour soup into serving bowls. Garnish with chopped scallions.