Hot and Sour Soup (Print Version)

# Ingredients:

01 - 5 dried shiitake mushrooms
02 - 5g dried wood ear mushroom
03 - 20 strands dried lily buds
04 - 80g lean pork
05 - 1/2 teaspoon cornstarch plus more for slurry
06 - 1 teaspoon water plus more for slurry
07 - 1/2 teaspoon neutral cooking oil
08 - 40g carrot
09 - 50g bamboo shoots
10 - 100g soft tofu
11 - 1 egg
12 - 1000ml chicken/vegetable stock
13 - 3 tablespoons black rice vinegar
14 - 1 tablespoon light soy sauce
15 - 1/2 teaspoon white pepper
16 - 1/2 teaspoon sesame oil

# Instructions:

01 - Soak mushrooms and lily buds in warm water 1 hour until soft. Slice mushrooms and tear lily buds.
02 - Slice pork thinly against grain. Mix with cornstarch, water and oil.
03 - Slice carrot, bamboo shoots and tofu into strips. Beat egg.
04 - Boil stock, add pork, mushrooms, lily buds, vegetables. Simmer 2 minutes.
05 - Add cornstarch slurry, then tofu and egg in circular motion.
06 - Add vinegar, soy sauce, white pepper and sesame oil. Garnish with herbs.

# Notes:

01 - Can be made vegetarian
02 - Season just before serving
03 - Dried ingredients need soaking

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