Tangy, glossy broth filled with ingredients of diverse flavours and textures, hot and sour soup is hearty, comforting and delectable. Learn to make it the authentic Chinese way.
Soak dried shiitake mushroom, wood ear mushroom and lily buds in plenty of warm water until they enlarge and become soft. It takes at least 1 hour (soak overnight if you plan ahead).
Slice the mushrooms into thin strips. Tear lily buds lengthways into thinner strands.
Marinate the pork
Cut pork, against its grain, into thin strips. Mix with cornstarch and water, then coat with oil. Set aside.
Prepare other ingredients
Slice carrot, bamboo shoots and tofu into thin strips. Lightly beat the egg.
Cook the soup
In a wok or large pot, bring the stock (or water) to a full boil. Add the marinated pork. Quickly stir with chopsticks to separate the strands. Use a spoon to skim off the froth appearing on the surface.
Add shiitake mushroom, wood ear, lily buds, carrot, bamboo shoots. Leave to cook for 2 mins or so.
Turn down the heat and keep the soup at a gentle simmer. Mix cornstarch and water very well then slowly pour the slurry into the soup. Stir with a spoon/ladle.
Once the soup becomes thick, gently slide in the tofu. Slowly pour in the egg in a circular motion.
Season the soup
When the soup starts bubbling again, turn off the heat. Add black rice vinegar, soy sauce, white pepper and sesame oil (see note 2).
Give everything a gentle stir. Garnish with coriander or scallions. Serve warm.
Notes
1. You may use chicken breast to replace pork. To make the dish vegetarian, simply skip the meat.2. If you‘re not going to serve the soup straightaway, leave out the seasonings and add them when the soup is reheated and to be served immediately. This is to ensure the ultimate tangy flavour from black rice vinegar and white pepper.