Hot and Sour Soup

Rehydrate dried shiitake and wood ear mushrooms in hot water for at least 20 minutes, then drain, squeeze dry, and slice thinly. Dice tofu, shred pork loin, and prepare all other ingredients as specified. Mix cornstarch with cold water to create a smooth slurry.

In a large pot or wok, heat a small amount of oil over medium-high heat. Add the shredded pork and stir-fry until it is no longer pink, about 2-3 minutes. Remove the cooked pork and set aside.

Pour the chicken broth into the pot. Bring it to a boil, then add the rehydrated shiitake mushrooms, wood ear mushrooms, and bamboo shoots. Reduce heat to medium-low and let it simmer for 10 minutes to allow flavors to meld.

Stir in the soy sauce, rice vinegar, and white pepper. Return the cooked pork to the pot, then add the diced firm tofu. Bring the soup back to a gentle simmer. Slowly stir in the cornstarch slurry, mixing constantly until the soup begins to thicken to your desired consistency. Add more slurry if a thicker soup is preferred.

Once the soup is thickened, slowly pour the beaten egg into the simmering soup in a thin stream while continuously stirring clockwise with a fork or chopsticks. This creates fine egg ribbons. Turn off the heat immediately. Stir in the sesame oil.

Ladle the Hot and Sour Soup into individual bowls. Garnish generously with chopped green onions. For an extra kick, drizzle a little chili oil over each serving. Serve immediately and enjoy this authentic Chinese delicacy.