Hot and Sour Soup

Rehydrate dried shiitake and wood ear mushrooms in separate bowls of hot water for 20-30 minutes until soft. Squeeze out excess water, remove shiitake stems, and slice both types of mushrooms thinly. Drain and slice tofu and bamboo shoots into matchsticks. Thinly slice the pork or chicken into matchsticks.

In a large pot or Dutch oven, heat a tablespoon of cooking oil over medium-high heat. Add the sliced pork or chicken and stir-fry until it is no longer pink, about 3-4 minutes. Remove the cooked meat and set aside, leaving any rendered fat in the pot.

Pour the chicken broth into the pot. Add the rehydrated shiitake mushrooms, wood ear mushrooms, sliced bamboo shoots, and tofu. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 10 minutes to allow the flavors to meld.

Stir in the rice vinegar, soy sauce, dark soy sauce, and white pepper into the simmering soup. Taste and adjust seasonings as needed, adding more vinegar or pepper for desired hot and sour balance. In a small bowl, whisk together the cornstarch and 1/4 cup cold water to create a slurry.

Slowly pour the cornstarch slurry into the simmering soup while continuously stirring to prevent lumps. The soup should begin to thicken within a minute or two. Once thickened, slowly drizzle the beaten eggs into the soup in a thin stream while gently stirring with chopsticks or a fork to create delicate egg ribbons.

Remove the pot from the heat. Stir in the toasted sesame oil and the cooked pork or chicken. Ladle the hot and sour soup into individual bowls. Garnish generously with sliced green onions and a drizzle of chili oil if desired for extra heat. Serve immediately.