Golden Needle Hot and Sour Soup

Ingredients

• 30 grams dried lily buds (golden needles)
• 15 grams dried black fungus (wood ear)
• 100 grams pork loin, julienned
• 150 grams firm tofu, cut into matchsticks
• 1.5 liters chicken or pork bone stock
• 4 tablespoons Chinkiang black vinegar
• 2 teaspoons white pepper powder
• 2 tablespoons light soy sauce
• 4 tablespoons cornstarch slurry (mixed with water)
• 1 large beaten egg
• 1 teaspoon sesame oil
• 2 stalks fresh scallions, minced(optional)

Instructions

1. 1

   Rehydrate the dried lily buds and black fungus in warm water for 30 minutes; trim the woody ends of the lily buds and thinly slice the fungus.

2. 2

   Marinate the julienned pork with a splash of soy sauce and a pinch of cornstarch to ensure a velvety texture upon cooking.

3. 3

   Bring the stock to a vigorous boil in a wok or deep pot, then add the lily buds, black fungus, and tofu strips.

4. 4

   Season the broth with light soy sauce and salt, then stir in the julienned pork, using chopsticks to separate the strands immediately.

5. 5

   Slowly whisk in the cornstarch slurry while stirring constantly until the soup reaches a glossy, thick consistency that can suspend the ingredients.

6. 6

   Turn the heat to low and pour the beaten egg in a very thin stream over the surface; wait 10 seconds before gently stirring to create silken ribbons.

7. 7

   Add the white pepper and Chinkiang vinegar at the very end to preserve their sharp aromatic profiles and prevent the vinegar from turning bitter.

8. 8

   Off the heat, drizzle with sesame oil and garnish with fresh scallions before serving in pre-warmed bowls.