Homemade Hot and Sour Soup (Suan La Tang)

Rehydrate the dried shiitake and wood ear mushrooms in warm water for about 30 minutes. Once softened, remove the stems from the shiitakes and thinly slice both types of mushrooms.

Cut the tofu and bamboo shoots into thin strips. Slice the pork tenderloin (or chicken) into thin shreds. Lightly beat the egg in a small bowl.

In a medium bowl, whisk together the cornstarch and water to create a slurry.

In a large pot or Dutch oven, bring the chicken broth to a boil. Add the sliced shiitake mushrooms, wood ear mushrooms, tofu, bamboo shoots, and pork (or chicken).

Reduce the heat to a simmer and cook for about 5-7 minutes, allowing the flavors to meld.

Stir in the rice vinegar, soy sauce, and white pepper. Adjust the seasoning with salt to taste.

Slowly drizzle the cornstarch slurry into the soup while stirring continuously. This will thicken the soup slightly.

Gently pour the beaten egg into the soup in a thin stream while stirring. The egg should cook and form delicate strands.

Remove from heat and stir in the sesame oil.

Ladle the soup into bowls and garnish with chopped green onions and a drizzle of chili oil to taste.