Hot and Sour Soup Recipe: Silky and Tangy

Slice the 4 oz pork tenderloin into matchsticks about 2 inches long. Note: Partially freezing the meat for 15 minutes makes this much easier.

In your pot, sizzle the 1 tsp ginger and 0.5 tsp garlic in a splash of oil for 30 seconds until the kitchen smells fragrant.

Pour in the 6 cups chicken broth, 2 tbsp light soy sauce, and 1 tbsp dark soy sauce. Bring to a gentle simmer.

Drop in the pork matchsticks, 0.5 cup bamboo shoots, and 0.5 cup wood ear mushrooms. Simmer for 5 minutes until the pork is pale and cooked through.

Gently slide the 8 oz tofu batons into the broth. Treat them carefully so they don't break.

Whisk the 0.25 cup cornstarch and 0.25 cup water until smooth. Slowly pour it into the simmering soup, stirring constantly until the liquid becomes glossy and coats a spoon.

Turn the heat to low. Whisk the 2 eggs, then pour them in a very thin stream while slowly circling the pot with a spoon until delicate ribbons form.

Stir in the 0.25 cup black vinegar and 1 tsp white pepper. Taste it — it should make your taste buds tingle.

Turn off the heat. Drizzle with 1 tsp toasted sesame oil and scatter the 2 sliced green onions over the top.

Let the soup sit for 2 minutes until the flavors fully marry together.