Authentic Hot and Sour Soup

• Meat

  • 100 g Pork tenderloin

• Produce

  • 1/2 cup Cilantro
  • 1 cup Shiitake mushroom
  • 1 Tomato

• Refrigerated

  • 1 Egg
  • 1 cup Tofu, firm (or semi-firm

• Condiments

  • 1 tbsp Soy sauce, light

• Baking & Spices

  • 4 tbsp Cornstarch
  • 1 1/4 tsp Salt
  • 1 tsp White pepper, powder

• Oils & Vinegars

  • 2 tbsp Rice vinegar
  • 1 tsp Sesame oil

• Beer, Wine & Liquor

  • 2 tsp Rice wine

• Other

  • (optional 1 cup sliced fresh or rehydrated wood ear mushroom

Found on omnivorescookbook.com

Ingredients

• 100 grams (1/2 cup) sliced pork tenderloin (see footnote)
• 2 teaspoons rice wine
• 1 and 1/4 teaspoons salt
• 4 tablespoons cornstarch
• 2 tablespoons rice vinegar
• 1 teaspoon white pepper powder
• 1 tomato, chopped
• 1/2 cup chopped cilantro
• (optional) 1 cup sliced fresh or rehydrated wood ear mushroom
• 1 cup sliced firm (or semi-firm) tofu
• 1 cup sliced shiitake mushroom
• 1 tablespoon light soy sauce
• 1 egg, beaten
• 1 teaspoon sesame oil

Directions

• Add pork tenderloin, Shaoxing wine, and 1/4 teaspoon salt into a bowl, mix well by hand. Add 1 tablespoon cornstarch and mix again, until pork is evenly covered. Marinate for 10 - 15 minutes.
• Add rice vinegar and white pepper into a small bowl, mix well and set aside.
• Add 1.2 liters of water into a pot and heat on medium high heat. Add tomato, wood ear mushroom and tofu to the pot, cover, and bring to a boil. Turn heat down to medium low, add soy sauce, and boil without lid for 5 minutes.
• Mix the rest of the cornstarch with 2 tablespoons of water in a bowl until cornstarch is fully dissolved in the water. Slowly add cornstarch-water mixture into soup, stir well. The soup should be thickened but not too heavy.
• Add pork from step one into the soup, stir several times to avoid the pork strips sticking together. Add the rest 1 teaspoon salt. Slowly swirl in the beaten egg and stir well. The egg should be scattered and not clotted.
• Add the vinegar and pepper mixture and stir well, then remove from heat immediately.
• Add cilantro and sesame oil, give a final stir.
• Serve while warm.