Hot and Sour Soup

cooking.nytimes.com

Chuck Finberg

½ ounce dried wood ear mushrooms

6 ounces pork tenderloin, sliced into ½-inch-thick strips (see Tip 1)

2 tablespoons plus 2 teaspoons low-sodium soy sauce

2 teaspoons Shaoxing wine, or dry sherry

½ cup plus 1 teaspoon cornstarch

8 cups low-sodium chicken broth

4 ounces shiitake or baby bella mushrooms, stemmed and sliced ¼-inch thick

1 (8-ounce) package dry spiced tofu, cut into ¼-inch-thick slices, optional (see Tip 2)

4 ounces firm tofu, cut into ½-inch cubes

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

2 medium scallions, trimmed and thinly sliced, whites and greens separated

⅓ to ½ cup rice vinegar, to taste

2 tablespoons dark soy sauce

2 teaspoons granulated sugar

¾ to 1½ teaspoons crushed red pepper, to taste

¼ to ¾ teaspoon ground white pepper, to taste

1 large egg, beaten

Directions at cooking.nytimes.com

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