Hot and Sour Soup

Instructions

1. Prepare the protein
   Marinate the pork strips in 1 tablespoon soy sauce for 10 minutes while preparing other ingredients. Drain the soaked mushrooms, removing any tough stems, and slice into thin strips.
2. Build the soup base
   In a large pot, bring the chicken broth to a boil. Add the marinated pork strips and cook for 2 minutes until no longer pink. Add the sliced wood ear mushrooms, shiitake mushrooms, and bamboo shoots. Reduce heat and simmer for 5 minutes.
3. Add the tofu and seasonings
   Gently add the tofu strips to the simmering broth. Stir in the soy sauce, rice vinegar, and white pepper. Adjust the heat level with chili oil or paste according to your preference. Simmer for 2 minutes to allow flavors to meld.
4. Thicken the soup
   Stir the cornstarch mixture to recombine, then slowly pour it into the soup while stirring constantly. The soup will begin to thicken slightly. Bring back to a gentle simmer for 1-2 minutes until the soup reaches your desired consistency.
5. Create the egg ribbons
   While stirring the soup in a circular motion, slowly pour the beaten eggs in a thin stream to create delicate ribbons throughout the soup. Do not stir too vigorously or the egg will break up too much.
6. Final seasonings
   Taste the soup and adjust seasonings as needed, adding more vinegar for sourness or white pepper for heat. Stir in the sesame oil and remove from heat immediately to preserve its aromatic flavor.
7. Serve the soup
   Ladle the hot soup into bowls and garnish with sliced green onions. Serve immediately while hot, with additional vinegar, white pepper, or chili oil on the side for guests to adjust to their taste.