Hot and Sour Soup

Yields 4 servings

Ingredients

• 6 shiitake mushrooms; dried
• 1 quart chicken stock; fresh or canned
• 1 teaspoon salt
• 1 tablespoon soy sauce, or
• 1 tablespoon tamari; for gluten-free
• ½ cup canned bamboo shoots; drained and sliced
• ¼ pound boneless pork cutlet
• ¾ cup firm tofu; matchstick sliced
• ¼ teaspoon white pepper; ground
• 4 tablespoons white vinegar
• 3 tablespoons cornstarch
• 4 tablespoons cold water
• 1 large egg; lightly beaten
• sesame oil
• 1 scallions; finely chopped

Directions

1. Place mushrooms in a small bowl and cover with hot water. Let stand about 15 minutes to rehydrate.
2. Meanwhile, combine the chicken stock, salt, and soy sauce in a soup pot and bring to a boil. While waiting for the liquid to heat, trim any fat off the pork and cut in into strips 1/2-inch long and 1/4-inch thick. Combine the cornstarch with the 4 tablespoons of cold water in a small bowl and set aside.
3. Remove the mushrooms from the hot water. Strain any grit from the mushroom water, then pour it in the soup pot. Slice the mushrooms thinly.
4. Add the bamboo, sliced mushrooms, and sliced pork to the now-boiling soup. Reduce heat, cover and simmer for 3 minutes. Add the tofu, pepper, and vinegar to the pot. Bring to a boil again. Stir in the cornstarch-water mixture to the pot, and continue stirring until the mixture is thickened, about 2 to 3 minutes. Turn off the heat and add the egg, stirring gently.
5. Ladle the hot soup into bowls and garnish with a teaspoon of sesame oil and some chopped scallions.