Hot and Sour Soup

Rehydrate dried shiitake and wood ear mushrooms in hot water for 20-30 minutes, then drain, stem shiitakes, and slice both. Slice pork or chicken and tofu into thin matchsticks. Prepare the cornstarch slurry and beat the eggs. Have all other seasonings ready.

In a large pot, bring the chicken or vegetable broth to a gentle simmer over medium heat. Add the sliced pork or chicken, mushrooms, bamboo shoots, and tofu. Cook for 5-7 minutes, until the meat is cooked through.

Stir in the soy sauce, rice vinegar, and white pepper. Taste and adjust seasonings as needed, adding more vinegar for tang or white pepper for heat. If desired, add a pinch of salt.

Slowly whisk in the cornstarch slurry, stirring continuously until the soup thickens to your desired consistency. This usually takes 1-2 minutes. Ensure no lumps form.

While the soup is simmering, slowly pour the beaten eggs into the soup in a thin stream, stirring gently in one direction with chopsticks or a fork to create delicate egg ribbons. Remove from heat immediately.

Stir in the sesame oil and optional chili oil. Ladle the Hot and Sour Soup into individual bowls. Garnish generously with chopped green onions before serving hot.