Hot-and-Sour Soup
serves 6 to 8
NOTE: If using
canned broth, reduce the amount of soy sauce added to the vinegar
mixture by 1 tablespoon.
10 dried shiitake mushrooms
11/2 cups hot water
11/2 teaspoons dry sherry
1 tablespoon Asian sesame oil
3 tablespoons soy sauce
1/3 cup plus 1 teaspoon cornstarch
1/3 cup cool water
1 boneless center-cut pork chop (about 4 ounces and 1/2 inch thick), trimmed of fat
3 tablespoons rice vinegar
2 tablespoons Worcestershire sauce
11/2 teaspoons ground black pepper
6 cups chicken stock
1/2 cup bamboo shoots, cut into 1/8-inch strips
1/2 pound firm tofu, drained and cut into strips 2 by 1/4 inches
1 large egg, lightly beaten
2 tablespoons thinly sliced scallions
INSTRUCTIONS:
1. Place shiitakes in small bowl, cover with hot water, and soak until softened, about 20 minutes. Carefully lift shiitake from water, letting grit stay on bottom of bowl. Trim and discard stems and slice caps into 1/8-inch strips. Strain soaking liquid through sieve lined with paper towel into large soup kettle. Set aside.
2. Mix sherry, 2 teaspoons sesame oil, 1 tablespoon soy sauce, and 1 teaspoon cornstarch together in small bowl. Slice meat crosswise against grain into thin strips about 11/2 inches long. Toss pork with sherry marinade and set aside for at least 10 minutes.
3. Blend remaining 1/3 cup cornstarch with cool water in small bowl. Set aside, leaving a spoon in bowl. Combine remaining 2 tablespoons soy sauce with vinegar, Worcestershire, and pepper in another bowl and set aside.
4. Add stock to soup kettle with mushroom soaking liquid. Bring to a boil over medium heat. Reduce heat to a simmer and add mushrooms and bamboo shoots. Bring back to a simmer and cook for 4 minutes. Gently stir in tofu and pork, including marinade. Bring back to a simmer and cook 2 minutes.
5. Recombine cornstarch mixture and stir into simmering soup until it thickens, about 1 minute. Stir in vinegar mixture, then turn off heat. Without stirring soup, slowly drizzle egg in circular motion into pot. Gently stir once so egg forms into thin streamers and cooks completely, about 1 minute. Stir in remaining 1 teaspoon sesame oil. Ladle into bowls and garnish with scallions. Serve immediately.