Normally there are a bunch of “exotic” ingredients in hot and sour soup (tiger lily flowers, black fungus, etc.) but this version has ingredients that you can buy at the local grocery store. No aversion to the ingredients mentioned above – just too lazy to make the trip up to Irvine for some Asian groceries.
Chicken, shiitake mushrooms, bamboo shoots – manageable? I think so!
I botched on making the eggs wispy -the eggs should not look like another type of mushroom like in my picture ;) The soup is spicy with just the white pepper. If you like to sweat, add the chile oil (brave, brave soul….)
7 ounces extra-firm tofu , drained
4 tablespoons soy sauce
1 teaspoon toasted sesame oil
3 tablespoons cornstarch , plus an additional 1 1/2 teaspoons
1 boneless, center-cut, pork loin chop or chicken breast (1/2 inch thick, about 6 ounces), trimmed of fat and cut into 1 inch by 1/8-inch matchsticks
3 tablespoons cold water , plus 1 additional teaspoon
1 large egg
6 cups low-sodium chicken broth
1 cup bamboo shoots (from one 5-ounce can), sliced lengthwise into 1/8-inch-thick strips
4 ounces fresh shiitake mushrooms , stems removed, caps sliced 1/4 inch thick (about 1 cup)
5 tablespoons black Chinese vinegar or 1 tablespoon red wine vinegar plus 1 tablespoon balsamic vinegar (stick to black Chinese vinegar if you have it!)
2 teaspoons chili oil (for the extra kick!)
1 teaspoon ground white pepper
3 medium scallions , sliced thin
1. Place tofu in pie plate and set heavy plate on top. Weight with 2 heavy cans; let stand at least 15 minutes (tofu should release about 1/2 cup liquid). Whisk 1 tablespoon soy sauce, sesame oil, and 1 teaspoon cornstarch in medium bowl; toss pork with marinade and set aside for at least 10 minutes (but no more than 30 minutes).
2. Combine 3 tablespoons cornstarch with 3 tablespoons water in small bowl and mix thoroughly; set aside, leaving spoon in bowl. Mix remaining 1/2 teaspoon cornstarch with remaining 1 teaspoon water in small bowl; add egg and beat with fork until combined. Set aside.
3. Bring broth to boil in large saucepan set over medium-high heat. Reduce heat to medium-low; add bamboo shoots and mushrooms and simmer until mushrooms are just tender, about 5 minutes. While broth simmers, dice tofu into 1/2-inch cubes. Add tofu and pork, including marinade, to soup, stirring to separate any pieces of pork that stick together. Continue to simmer until pork is no longer pink, about 2 minutes.
4. Stir cornstarch mixture to recombine. Add to soup and increase heat to medium-high; cook, stirring occasionally, until soup thickens and turns translucent, about 1 minute. Stir in vinegar, chili oil, pepper, and remaining 3 tablespoons soy sauce; turn off heat.
5. Without stirring soup, use soupspoon to slowly drizzle very thin streams of egg mixture into pot in circular motion. Let soup sit 1 minute, then return saucepan to medium-high heat. Bring soup to gentle boil, then immediately remove from heat. Gently stir soup once to evenly distribute egg; ladle into bowls and top with scallions.