HOT-AND-SOUR SOUP
About 5 cups; 3 to 4 servings
Combine in a medium bowl:
- 8 dried shiitake mushrooms (4 if using wood ears)
- (10 dried wood ear or cloud ear mushrooms)
- (10 dried tiger lily buds)
Pour in:
- 1 ½ cups hot water
Let stand until the mushrooms and lily buds, if using, are softened, about 20 minutes. Meanwhile, stir together in a small bowl:
- 5 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
Add, turning to coat:
- 4 ounces boneless pork loin or boneless, skinless chicken, cut into ¼-inch-wide strips
Reserving the soaking liquid, scoop out the mushrooms and lily buds, if using. Slice the mushrooms into strips and cut the lily buds in half, discarding any tough pieces. Line a fine-mesh sieve with a dampened paper towel and strain the liquid through it into a soup pot and add:
- 4 cups Poultry Stock, Brown Poultry Stock, or Chicken Broth
Bring to a boil. Add the mushrooms and lily buds, if using, reduce the heat, and simmer for 3 minutes. Meanwhile, stir together in a small bowl:
- 3 tablespoons cornstarch
- 3 tablespoons water
Add to the soup and simmer, whisking constantly, until slightly thickened. Add the meat along with:
- 4 ounces firm tofu, well drained and diced
- ¾ teaspoon black pepper
Bring back to a simmer, then stir in:
- 1 large egg, well beaten
Remove from the heat and stir in:
- 2 teaspoons toasted sesame oil
Serve garnished with:
- Thinly sliced green onions
Season at the table with:
- Rice vinegar
- Chili oil