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Chinese Takeout-Style Hot and Sour Soup

prep time:45 minutes
cook time:20 minutes
Soaking Time30 minutes
total time:1 hour 35 minutes
Hot and sour soup gets its signature flavor from white pepper and black vinegar added at the very end - if you add them too early, the heat and acid cook off. The thickness comes from a serious amount of cornstarch slurry, way more than you'd think you need.
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Ingredients

For the Pork & Marinade

  • 8 oz pork loin cut into thin slivers
  • 1/4 teaspoon table salt
  • 1/4 teaspoon sugar
  • half a teaspoon low-sodium soy sauce
  • 1 teaspoon Shaoxing wine
  • half a teaspoon cornstarch
  • 1 teaspoon neutral oil

For the Soup Base

  • 8 cups Asian-style chicken broth
  • 1 cup reserved shiitake soaking liquid
  • 8-10 dried shiitake mushrooms
  • 8-10 dried wood ear mushrooms
  • 1/4 cup dried daylily buds
  • 1 cup bamboo shoot slices
  • 8 oz firm tofu cut into thin strips
  • 1 cup carrots julienned
  • 1 teaspoon grated ginger
  • 2 teaspoons table salt
  • 1 teaspoon sugar
  • 1.5 tablespoons low-sodium soy sauce
  • 2 teaspoons dark soy sauce

For the Finishing Touches

  • 6 tablespoons cornstarch mixed with 6 tablespoons cold water
  • 2 large eggs beaten
  • 4 tablespoons Chinkiang black vinegar
  • 2 teaspoons ground white pepper
  • 2 teaspoons toasted sesame oil

Instructions

  • Marinate pork slivers with salt, sugar, soy sauce, wine, cornstarch, and oil.
  • Soak shiitake mushrooms, wood ears, and daylily buds in hot water for 30 minutes. Reserve 1 cup shiitake liquid.
  • Slice mushrooms into strips, trim daylilies.
  • Mix black vinegar, white pepper, and sesame oil in small bowl.
  • Bring chicken broth and shiitake liquid to simmer. Season with salt, sugar, both soy sauces, and ginger.
  • Blanch pork in separate pot 1 minute. Remove and set aside.
  • Blanch bamboo shoots 1 minute in same water.
  • Add pork, bamboo, mushrooms, daylilies, carrots, and tofu to main soup. Return to simmer.
  • Slowly add cornstarch slurry while stirring. Simmer 1 minute until thickened.
  • Reduce heat to low. Drizzle beaten eggs while stirring in one direction.
  • Turn off heat. Stir in vinegar-pepper-oil mixture.

Notes

Serve immediately. Adjust vinegar and white pepper to taste.