Hot and Sour Soup
This soup balances heat, sourness, and umami in a way that feels both bracing and deeply satisfying. The wood ear mushrooms bring a delicate chew that's essential to the texture, while the interplay of vinegar and white pepper creates that signature prickling sensation on your tongue. What makes this version special is the pork, which adds savory depth that chicken stock alone cannot achieve, grounding all that heat in something substantive and real.
Instructions
STEP 1 - MAKING THE SOUP In a wok add chicken broth and wait for it to boil.
Next add salt, sugar, sesame seed oil, white pepper, hot pepper sauce, vinegar and soy sauce and stir for few seconds.
Add Tofu, mushrooms, black wood ear mushrooms to the wok.
To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your soup until it's the right thickness.
Next add 1 egg slightly beaten with a knife or fork and add it to the soup and stir for 8 seconds Serve the soup in a bowl and add the bbq pork and sliced green onions on top..
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