Hot & Sour Soup

Simple to make, just prep everything first. I've made this many times, it always satisfies.

• Ready In: 30 mins
• Serves: 6
• Yields: 8 cups

Ingredients

• 6  cups chicken broth
• 12  ounces extra firm tofu
• 1  pork chop
• 1  cup shiitake mushroom, sliced
• 1  cup bamboo shoot, canned
• 1  teaspoon white pepper
• 1⁄2 teaspoon  chili oil (to taste)
• 1  tablespoon  balsamic vinegar
• 1  tablespoon red wine vinegar
• 1  egg
• 4  tablespoons cornstarch, divided
• 1  tablespoon soy sauce
• 1  teaspoon  sesame oil

Directions

1. 1. Place unwrapped tofu in pie plate. Top with dinner plate, and place 3 or 4 one-pound cans on top of plate, to weight tofu and press out water.
2. 2. In a small bowl, combine pork slivers, 1 TB soy sauce, 1 tsp sesame oil, and 1 tsp corn starch. Set aside.
3. 3. Pour chicken broth into large saucepan, bring to simmer.
4. 4. Slice fresh mushrooms and canned bamboo shoots, set aside.
5. 5. Remove tofu from dish and discard water. Cut into bite-size strips.
6. 6. Measure white pepper, chili oil, and vinegars into small bowl, set aside.
7. 7. Combine 3 TB cornstarch and 3 TB water, set aside.
8. 8. Combine 1 teaspoon water and 1/2 teaspoon cornstarch, add egg and beat.
9. Make the soup:
10. Stir mushrooms and bamboo shoots into simmering broth, cook 10 minutes.
11. Add tofu and marinated pork to broth, stir to separate slivers; cook 5 minutes.
12. Stir cornstarch and water mixture into broth to thicken.
13. Add white pepper, chili oil, and vinegars.
14. Pull pan from heat; spoon egg mixture on top of soup in drizzles, and let stand until cooked. Return to heat, bring up to simmer, and stir.
15. Serve, garnished with sliced scallions and crispy noodles, if desired.