Hot and sour soup

Prepared 0 of 6 steps

1. 01

   Prepare the mushrooms

   Soak the dried mushrooms in warm water for about 20 minutes until soft. Discard the soaking water and rinse the mushrooms. Remove the tough shiitake stems, then thinly slice both kinds of mushroom.

2. 02

   Cut the other ingredients

   Cut the pork and tofu into thin strips. Drain and pat dry the bamboo shoots, then shred them. Lightly beat the eggs in a separate bowl and chop the spring onions. Transfer the tofu with a wide spatula, taking care to keep the strips intact.

3. 03

   Cook the meat and mushrooms

   Bring the broth to a boil, add the pork and mushrooms. Reduce heat and simmer for 8-10 minutes, skimming off any foam. The strips of meat should be fully cooked; the internal temperature of the pork should not fall below 63 °C.

4. 04

   Add tofu and bamboo shoots

   Add the bamboo shoots, tofu, and soy sauce to the pot. Simmer gently for 5 minutes without stirring vigorously. In a separate bowl, mix the cornstarch with the specified 100 ml of cold water.

5. 05

   Thicken and add the eggs

   Stir the cornflour mixture again and pour it into the simmering soup in a thin stream. Cook for 1 minute. Slowly pour in the beaten eggs while gently moving a spoon in one direction to form fine ribbons.

6. 06

   Adjust the flavor

   After 1 minute, turn off the heat. Add the vinegar, ground white pepper, sesame oil and spring onions. Stir gently: the soup should be lightly thickened, not jelly-like. Serve hot and avoid prolonged boiling once the vinegar is added.