Hot and Sour Soup

Name: Hot and Sour Soup
Yield: Serves 6 to 8 as an appetizer
Cuisine: Chinese
Ingredients: 7 ounces, extra-firm tofu, drained; 4 tablespoons, soy sauce; 1 teaspoon, toasted sesame oil; 3 tablespoons, cornstarch, plus an additional 1 1/2 teaspoons; 1 , boneless, center-cut, pork loin chop (1/2 inch thick, about 6 ounces), trimmed of fat and cut into 1 inch by 1/8-inch matchsticks; 3 tablespoons, cold water, plus 1 additional teaspoon; 1 , large egg; 6 cups, low-sodium chicken broth; 1 cup, bamboo shoots (from one 5-ounce can), sliced lengthwise into 1/8-inch-thick strips; 4 ounces, fresh shiitake mushrooms, stems removed, caps sliced 1/4 inch thick (about 1 cup); 5 tablespoons, Chinese black vinegar or 1 tablespoon red wine vinegar plus 1 tablespoon balsamic vinegar (see note below); 2 teaspoons, chili oil (see note below); 1 teaspoon, ground white pepper; 3 , medium scallions, sliced thin

Appetizers
Chinese
Soups

Appears in Cook's Illustrated January/February 2006, America's Test Kitchen TV

Our version of this Chinese soup is spicy, bracing, rich, and complex.

SERVES 6 to 8 as an appetizer

TIME 1 hour

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