Hot and Sour Soup

Serves 4 to 6

It seems that all Chinese restaurants, from high-end to food court, offer Hot and Sour Soup. Unfortunately, much of it is little more than gluey, salty broth. This recipe is what authentic Hot and Sour Soup should be: flavorful, vinegary broth filled with bits of tender pork, vegetables and strands of beaten egg.

4 ounces pork tenderloin (or boneless pork loin chop), trimmed

12 dried shiitake mushrooms, cleaned

2 cups boiling water

1 tablespoon garlic oil

3 tablespoons peeled and finely grated fresh ginger

1 teaspoon crushed red pepper flakes, or to taste

5 cups chicken broth

2 1/2 tablespoons Japanese soy sauce

1/4 cup Chinese red vinegar,* or more to taste

Salt and freshly ground white pepper, to taste

3 tablespoons cornstarch

3 tablespoons cold water

1 large egg, lightly beaten

6 whole green onions, green tops only, very thinly sliced

3/4 teaspoon toasted sesame oil

4 ounces firm tofu (bean curd), cut into 1/4-inch cubes

Trim the tenderloin, removing all fat and silver skin; place in the freezer until firm and

partially frozen, about 30 to 45 minutes. Slice into 1/16-inch thick slices, then cut crosswise

into narrow strips. Refrigerate until needed.

Place the shiitake mushrooms in a small bowl, and cover with the boiling water; set aside to

rehydrate for about 30 minutes.

Lift the rehydrated mushrooms out of the soaking liquid; strain the broth through a fine mesh

sieve, and set aside until needed. Remove the stems from the shiitakes and discard; thinly

slice the caps, and set aside until needed.

Place a medium sauce pot over medium heat; add the garlic oil and heat through. Stir in the

ginger and red pepper flakes and cook until the aroma is released, about 1 to 2 minutes. Add

the chicken broth and simmer, covered, for 15 minutes.

Add the reserved sliced mushrooms, mushroom soaking liquid, soy sauce, vinegar, salt and

pepper, and bring to a simmer.

Whisk together the cornstarch and water; add to the pot, then bring to the boil. Immediately

reduce the heat, and simmer 5 minutes more.

Drizzle the egg into the soup, stirring gently to make ribbons. Add the green onions, sesame oil, tofu and pork strips; return to a simmer, then immediately remove from the heat. Do not overcook or the meat will be come tough.

Taste the soup, and adjust the seasoning with salt, pepper, red flakes and vinegar; serve immediately.

*Chinese red vinegar is made from rice and used primarily as a dip or in soups and sauces. It can be found at your local Asian market or online. Substitute red wine vinegar if you are unable to find it.

-- Viking