HOT AND SOUR SOUP

thewoksoflife.com

Woof

subheading: For the pork & marinade:

4 oz. pork shoulder (finely julienned)

1 tablespoon water

Pinch of salt

2 teaspoons vegetable oil

1 teaspoon cornstarch

subheading: For the soup:

1 to 2 dried red chili peppers (optional)

10 g dried lily flower (rehydrated, ½ cup after rehydrating)

8 g dried wood ear mushrooms (½ cup after rehydrating & slicing)

8 g dried shiitake mushrooms (½ cup after rehydrating & slicing)

85 g 3 oz. spiced dry tofu

115 g 4 oz. fresh firm tofu

115 g 4 oz bamboo shoots

1 large egg

1 scallion (finely diced)

8 cups low sodium chicken stock

½ teaspoon salt (or to taste)

¼ teaspoon sugar

1 to 2 teaspoons fresh ground white pepper (or to taste)

2 teaspoons dark soy or mushroom soy sauce

1 tablespoon light soy sauce or seasoned soy sauce

1 teaspoon sesame oil

⅓ to ½ cup white vinegar

⅓ cup cornstarch

¼ cup water

Note: Ingredients may have been altered from the original.

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