Hot and sour soup

Ingredients

For the pork

• 115 g pork shoulder, cut into thin strips
• 1 tbsp water
• A pinch of salt
• 2 tsp vegetable oil
• 1 tsp cornflour

For the soup

• 1.9 litres low-sodium chicken stock
• 1 to 2 dried red chillies, optional
• 8 g each of dried lily flowers, wood ear mushrooms and shiitake mushrooms, rehydrated
• 85 g spiced dried tofu
• 115 g fresh firm tofu
• 115 g bamboo shoots
• 1 large egg, beaten
• 1 spring onion, sliced
• 1/2 tsp salt
• 1/4 tsp sugar
• 1 to 2 tsp white pepper
• 2 tsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 80 to 120 ml white vinegar

For the thickener

• 40 g cornflour
• 60 ml water

Method

1. Marinate and soak Mix the pork with the marinade ingredients. Soak the lily flowers, wood ear and shiitake for 1 to 2 hours, then slice.
2. Prepare Cut the tofu and bamboo shoots into strips, beat the egg and slice the spring onion.
3. Cook the pork Bring the stock to the boil, add the pork and skim off the foam until the pork is cooked through, with no pink.
4. Season Add the seasonings, chillies if using, dried vegetables, tofu, bamboo shoots and vinegar.
5. Thicken Stir the cornflour into the water and drizzle it into the soup while stirring until thickened. Adjust the heat and sourness to taste.
6. Add the egg Drizzle in the beaten egg while stirring the soup in a circle so it forms ribbons. Cook until the egg is set, garnish with spring onion and serve at once.

Food safety

Pork must be cooked through, with no pink and juices running clear. Egg must be cooked until set. Hot soup scalds. Cool leftovers quickly and reheat until piping hot.