Hot and Sour Soup

Rehydrate dried shiitake and wood ear mushrooms in warm water for 20 minutes; drain and slice. Slice pork thinly, then julienne tofu and bamboo shoots. Prepare your cornstarch slurry.

In a large pot or Dutch oven, heat a tablespoon of cooking oil over medium-high heat. Add the sliced pork and stir-fry until it is lightly browned, about 3-4 minutes. Add the sliced mushrooms and julienned bamboo shoots, stir-fry for another 2-3 minutes.

Pour in the chicken broth, soy sauce, rice vinegar, and white pepper. Bring the mixture to a rolling boil, then reduce the heat to a simmer. Let it cook gently for 10 minutes to allow all the flavors to fully meld together.

Gently add the tofu matchsticks to the simmering soup. Stir the cornstarch slurry one last time to ensure it is well mixed, then slowly pour it into the soup while continuously stirring. Continue stirring until the soup thickens to your desired consistency.

Once the soup has thickened, remove it from direct heat or lower the heat to very low. While stirring the soup in a slow, circular motion, slowly drizzle in the beaten egg. This technique creates delicate, wispy egg ribbons throughout the soup.

Stir in the toasted sesame oil and chili oil (if using, for extra heat and flavor). Taste the soup and adjust the seasoning as needed, adding more rice vinegar or white pepper for extra tang or spice. Ladle the hot soup into individual bowls and garnish generously with fresh chopped green onions before serving immediately.