Chinese Hot-And-Sour Soup

epicurious.com

Rhonda P

5 ounces boneless pork loin, cut into ¼-inch-thick strips (⅔ cup)

2 teaspoons dark soy sauce*

4 small Chinese dried black mushrooms*

12 small dried tree ear mushrooms*

1 ½ tablespoons cornstarch

12 dried lily buds* (sometimes called golden needles)

½ cup canned sliced bamboo shoots*, cut lengthwise into ⅛-inch-wide strips (from an 8-oz can)

2 tablespoons red-wine vinegar

2 tablespoons rice vinegar (not seasoned)

1 tablespoon light soy sauce*

1 ½ teaspoons sugar

1 teaspoon kosher salt

2 tablespoons peanut oil

4 cups reduced-sodium chicken broth

3 to 4 oz firm tofu (about a quarter of a block), rinsed and drained, then cut into ¼-inch-thick strips

2 large eggs

2 teaspoons Asian sesame oil*

1 ½ teaspoons freshly ground white pepper

2 tablespoons thinly sliced scallion greens

2 tablespoons fresh whole cilantro leaves

note: Available at Asian foods markets, Uwajimaya (800 to 889-1928), and Kam Man Food Products Inc. (212 to 571-0330).

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