Hot and Sour Soup

Instructions

1. 1

   Boil Chicken Stock

   30 min

   In a large wok, add 2-1/2 cups of chicken stock and heat over high flame until it reaches a rolling boil. This step is crucial as it sets the stage for the flavors to meld together.

2. 2

   Mix in Seasonings

   3 min

   Once boiling, carefully stir in 1/2 tsp of salt, 1/4 tsp of sugar, 1 tsp of sesame seed oil, 1/4 tsp of white pepper, 1/2 tsp of hot sauce, 1-½ cups of vinegar, and 1 tsp of soy sauce. Ensure all ingredients are well combined and allow them to infuse the broth for about 30 seconds.

3. 3

   Add Mushrooms and Tofu

   5 min

   Introduce 1/3 cup of mushrooms, 1/3 cup of wood ear mushrooms, and 2/3 cup of tofu into the wok. Stir gently to incorporate, allowing the mushrooms to soften slightly, which should take about 2-3 minutes.

4. 4

   Prepare Cornstarch Slurry

   5 min

   In a small mixing bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of water and whisk until smooth. Gradually pour this mixture into the simmering soup, stirring continuously until the broth thickens to your liking, which should take about 1-2 minutes.

5. 5

   Add Beaten Egg

   2 min

   Lightly beat 1 egg in a separate bowl. Slowly drizzle the egg into the soup while stirring in a circular motion for about 8 seconds to create delicate strands of egg throughout the broth.

6. 6

   Serve with Pork and Onions

   2 min

   Ladle the hot soup into bowls, then top each serving with 1/2 cup of cooked pork and a generous sprinkle of 1/4 cup of sliced spring onions for added flavor and crunch. Serve immediately for the best experience.

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