Aunt Sophia s Hot and Sour Soup

Mix and marinate pork:

6 oz {170 g}

pork shoulder sliced in fine strips

2 tsp {6.4 g}

corn starch

1 1/2 tsp {7.0 g}

vegetable oil

1 TBL {16 g}

low sodium soy sauce

Bring to a boil over high heat and then turn down to medium:

8 cup {2013 g}

low sodium chicken broth

Add and stir until ingredients are mixed and dispersed throughout the broth:

10 oz {283 g}

fresh bamboo shoots, cut into matchsticks

1 cup {110 g}

dried black fungus in fine strips, re-hydrated in water, then drained

{5 g} 1

pkg. of enoki mushrooms (approx. 6 oz.) ends trimmed off, washed and separated

pork strips

Add:

1/4 cup {64 g}

low sodium soy sauce

1/3 cup {85 g}

of ponzu sauce (citrus soy sauce dressing)

1/3 cup {80 g}

of red Chinese vinegar

1/2

lemon juiced (more or less to taste) approx. 3-4 TBS.

2 TBL {16 g}

chili paste (sambal oelek)

small lump of rock sugar (about the size of 1/2 tsp. or 1/4 tsp. granulated sugar

Add and stir gently to not break tofu up into small pieces:

454 g

regular or silken tofu sliced into long thin strips

Bring soup back up to a boil.

Mix together to make slurry - then add in a swirling motion:

1/3 cup {51 g}

corn starch

1/3 cup {79 g}

cold water

Beat together then in a circular pattern, drizzle eggs into soup.

{200 g} 4

eggs

Immediately turn off heat and stir again.

Drizzle with toasted sesame seed oil if desired.

Serve hot with extra red wine vinegar and white pepper if desired.