Hot and Sour Soup

Slice pork or chicken, tofu, rehydrated wood ear and shiitake mushrooms, and bamboo shoots into thin matchsticks. Whisk eggs in a small bowl. Prepare the cornstarch slurry.

In a large pot, bring chicken broth to a boil. Add the sliced pork or chicken, tofu, wood ear mushrooms, shiitake mushrooms, and bamboo shoots. Reduce heat and simmer for 10 minutes, ensuring the meat is cooked through.

Stir in the rice vinegar, soy sauce, and white pepper. Taste and adjust seasoning as needed, adding more vinegar or white pepper for desired hot and sour balance.

Slowly pour the cornstarch slurry into the simmering soup while continuously stirring. Continue stirring until the soup thickens to your preferred consistency. If too thin, you may add a bit more slurry.

While the soup is gently simmering, slowly drizzle the beaten eggs into the soup in a thin stream, stirring gently in a circular motion to create delicate egg ribbons. Remove from heat immediately.

Stir in the toasted sesame oil. Ladle the hot and sour soup into individual bowls. Garnish generously with chopped green onions and a drizzle of chili oil if you like extra heat. Serve immediately.