Hot and Sour Soup with Pork and Tofu

• 100 g raw Pork loin (3.5 oz raw)
• 150 g drained Firm tofu (5.3 oz drained)
• 60 g raw Shiitake mushrooms (2.1 oz raw)
• 3 g raw Fresh ginger (0.1 oz raw)
• 450 g Low-sodium chicken stock (15.9 oz)
• 15 g Soy sauce (1 tbsp)
• 20 g Rice vinegar (1⅓ tbsp)
• 1 g Ground white pepper (½ tsp)
• 0.5 g Dried chili flakes (¼ tsp)
• 10 g Cornstarch (1¼ tbsp)
• 30 g Water (2 tbsp)
• 50 g raw (1 large egg) Egg
• 10 g raw (½ scallion) Scallion

You'll need: Medium saucepan, Small bowl, Fork, Knife, Cutting board, Ladle.

Method

1. Slice everything thin

   Slice the pork into thin matchsticks. Then scrub the board, knife and your hands with soap before you touch anything else. Cut the tofu into thin strips and slice the mushrooms, throwing away the tough stems. Grate the ginger and slice the scallion.

   Put the pork in the freezer for 10 minutes first. Firm meat is much easier to slice thin.

2. Simmer the soup

   Bring the stock and ginger to a simmer. Add the mushrooms and pork and simmer for 3 minutes, until the pork is no longer pink inside (63°C / 145°F). Add the tofu and soy sauce and simmer 1 more minute.

   Thin pork cooks through in about 3 minutes. Cut a piece open to check.

3. Thicken and season

   Stir the cornstarch into the water in a small bowl, then pour it into the soup, stirring, until it turns glossy and slightly thick. Stir in the vinegar, white pepper and chili flakes.

   Add the vinegar at the end. Boiling it for long takes away the sourness.

4. Make the egg ribbons

   Beat the egg in a cup. Turn the heat to low and slowly pour it into the soup in a thin stream while stirring gently in one direction. It sets into silky ribbons in seconds.

   Pour slowly and stir gently. Fast pouring gives you scrambled lumps instead of ribbons.

5. Serve

   Ladle into a bowl and scatter with the scallion. Taste, and add more vinegar or pepper if you like it sharper or hotter.

   Hot means peppery here, from the white pepper, and sour means vinegar. Adjust both to your taste.

Swaps

• Pork loin → Chicken breastJust as lean. Cook it the same way.
• Shiitake mushrooms → Button mushroomsEasier to find, a little milder.