Chinese Hot and Sour Soup

closetcooking.com

Susan Hall

6 dried wood/tree ear or cloud ear mushrooms

6 dried dried shiitake mushrooms (aka Chinese black mushrooms)

8 dried lily buds

4 ounces pork, cooked and sliced (optional)

4 cups Chinese Superior Stock (see below) or chicken broth or chicken stock or vegetable broth or pork bone broth

1 (8-ounce) can bamboo shoots, drained and sliced thinly

8 ounces firm tofu, drained and sliced in ¼-inch strips

4 tablespoons Chinese black vinegar (aka Chinkiang vinegar)

1 tablespoon chili sauce (such as sambal oelek)

3 tablespoons soy sauce

2 teaspoons brown sugar

2 tablespoons cornstarch mixed into 2 tablespoons water

2 eggs, lightly beaten

1 teaspoon ground white pepper

2 teaspoons sesame oil

2 teaspoons chili oil

4 green onions, sliced

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