Hot and Sour Soup

Preparation

1. Step 1

   Bring 2 cups of water to a boil in a kettle or small pot. In a 4-cup heat-proof measuring cup or medium bowl, add the wood ear mushrooms, then pour the boiling water directly over them. Let sit until hydrated and doubled in size, about 10 minutes.

2. Step 2

   Meanwhile, in another medium bowl, add the pork and 2 teaspoons of regular (low-sodium) soy sauce, Shaoxing wine and 1 teaspoon of cornstarch. Toss until well combined and marinate for 5 minutes.

3. Step 3

   In a large, wide pot, bring 7 cups of the broth to a boil over high. Reduce heat to medium, then add the marinated pork, shiitake mushrooms, spiced tofu, firm tofu, bamboo shoots, scallion whites, vinegar, remaining 2 tablespoons regular soy sauce, dark soy sauce, sugar, crushed red pepper and white pepper. Simmer until mushrooms have softened and flavor has developed, 5 to 7 minutes.

4. Step 4

   While the soup is simmering, drain the wood ear mushrooms; discard the liquid and thinly slice into strips. Trim and discard any hard ends that haven’t softened. Stir into the soup.

5. Step 5

   Whisk the remaining ½ cup cornstarch with the remaining 1 cup chicken broth in a small bowl. Slowly stir into the soup; continue stirring until the soup has thickened, 30 seconds to 1 minute. Taste the soup and add more pepper or vinegar, if desired.

6. Step 6

   Stir the soup in a circular motion and slowly drizzle in the beaten egg to create ribbons. Simmer for 1 minute. Divide soup among bowls and top with scallion greens. Serve immediately.