Hot and Sour Soup

Ingredients

• 4 oz pork shoulder, finely julienned
• 1 tbsp water (for marinade)
• Pinch of salt (for marinade)
• 2 tsp vegetable oil
• 1 tsp cornstarch (for marinade)
• 1-2 dried red chili peppers (optional)
• 0.3 oz dried lily flowers (½ cup after rehydrating)
• 0.3 oz dried wood ear mushrooms (½ cup after rehydrating and slicing)
• 0.3 oz dried shiitake mushrooms (½ cup after rehydrating and slicing)
• 3 oz spiced dry tofu
• 4 oz fresh firm tofu
• 4 oz bamboo shoots
• 1 large egg
• 1 scallion, finely diced
• 8 cups low sodium chicken stock
• ½ tsp salt, or to taste
• ¼ tsp sugar
• 1-2 tsp fresh ground white pepper, or to taste
• 2 tsp dark soy sauce or mushroom soy sauce
• 1 tbsp light soy sauce or seasoned soy sauce
• 1 tsp sesame oil
• ⅓ to ½ cup white vinegar
• ⅓ cup cornstarch (for slurry)
• ¼ cup water (for slurry)

Instructions

1. Combine the julienned pork shoulder with 1 tablespoon water until the meat has absorbed the water. Add a pinch of salt, 2 teaspoons vegetable oil, and 1 teaspoon cornstarch and mix until combined. Set aside.
2. Cut the dried chilies in half and discard the seeds. Mince them up and set aside.
3. In separate bowls, soak the dried lily flowers, wood ears, and shiitake mushrooms in 1 cup of water each for 1-2 hours, until hydrated. Using hot water will significantly speed up the process.
4. Once hydrated, thinly slice the mushrooms and give the wood ears a rough chop. Trim the tough ends off the lily flowers and cut them in half.
5. Cut both the spiced tofu and the firm tofu into 2-inch long and ¼-inch thick pieces. Julienne the bamboo shoots. Beat the egg in a small bowl. Wash and chop the scallion and set aside.
6. Bring the chicken stock to a boil in a wok or pot. If the pork has clumped and stuck together, add another tablespoon of water to loosen it up before adding it to the soup.
7. Stir in the pork and quickly break up any clumps that may form. Once the soup is simmering again, skim off any foam that floats to the top with a fine mesh strainer.
8. Add the salt, sugar, dried chili pepper (if using), white pepper, both soy sauces, and sesame oil.
9. Add the lily flowers, wood ears, shiitake mushrooms, and bamboo shoots and bring the soup to a simmer once again.
10. Add the two kinds of tofu and the vinegar and stir.
11. Combine the ⅓ cup cornstarch with ¼ cup water to make a slurry. Ensure it's well-combined, as the cornstarch tends to settle to the bottom.
12. Bring the mixture to a simmer and use your soup ladle to stir the soup in a steady circular motion to make a whirlpool while slowly drizzling in the cornstarch slurry. Stop when you're about ¾ of the way done with your slurry and keep stirring until the soup comes back up to a simmer.
13. Check the consistency of the soup; it should be thick enough to coat your spoon or ladle. Add the rest of the cornstarch slurry if you like it thicker.